My husband loves green beans and P.F. Chang’s. I saw this recipe on Pinetrest and I knew I had to try it. I frequently make P.F. Chang’s Mongolian Beef copycat and am looking forward to seeing if this one is just as good.
You know my garden is overflowing this year and I can’t keep up with the peppers, basil and beans.
I am using pole beans, which take longer to cook, so I dropped them in boiling water for a few minutes first to make sure they were done. Last time I tried to saute them they were really hard to eat (that’s when I discovered they take longer to cook). When trimming, I also removed the tough string (another lesson from last time I cooked).
I left the beans whole for this recipe, but you can cut into 2 inch pieces if desired. To see the original post (my source of inspiration) P.F. Chang’s Copycat Spicy Green Beans.
- 1-2 lbs of green beans (trimmed)
- 2 green onions
- 2-3 cloves of garlic, minced
- 1-2 tsp of red pepper flakes (i used a little extra)
- 2 tbl sesame oil
- ⅛ tsp salt
- ⅛ tsp pepper
- 2 tbl low sodium soy sauce
- 1 tbl rice vinegar
- 1 tsp of white vingar
- ¼ cup of water
- 1 tsp corn startch
- Mix soy sauce, vinegar, sugar, water, corn starch, salt and pepper. Set aside.
- In a wok, heat oil over medium high heat for about 30 seconds.
- Add garlic, green onions and a least 1 tsp of red pepper flakes. Cook for about 30 seconds.
- Add green beans - about 3 minutes.
- Add the sauce - bring to boil. Reduce heat and cook another 30 sec.
- Serve over rice or as a side to compliment your main dish.
