Spicy Green Beans (PF Chang’s Copycat)
This PF Chang’s Copycat Spicy Green Beans recipe is my favorite way of enjoying fresh green beans. Full of flavor while being the perfect mix of crisp and tender. Enjoy these as a side dish to virtually any main dish for extra texture, healthy veggies, and a spicy kick!
Spicy Green Beans
Every time we go to PF Changs, I always get their chili-garlic green beans. They are tender but crisp and so flavorful, and have just the right amount of spiciness to them.
You might think that green beans are boring but they are very versatile. Just check out my smothered green beans and my Italian green beans recipes.
I am thrilled with this recipe because now I can enjoy PF Chang’s green beans anytime I want. They are great as an interesting side on a busy weekday, but they can also look fancy enough to bring out at a dinner table. This is a quick and easy recipe, as they’re ready in just 15 minutes.
A copycat recipe you are going to print and make over and over again!
Ingredients Needed
Fresh Green Beans – I prefer to use fresh green beans, but you can use frozen green beans in a pinch.
Soy Sauce – Substitute this for Tamari or Coconut Aminos instead, both of which are Gluten Free.
Rice Wine Vinegar – Use Apple Cider Vinegar or White Wine Vinegar if you have these to hand instead.
Sugar – Substitute for honey or brown sugar for a slightly different flavor.
Crushed Red Pepper Flakes – They add a unique spicy peppercorn flavor, but you can use a chili garlic sauce or even Sriracha if you don’t have these to hand.
Ginger – Fresh grated is best. You can find it in a squeeze tube in the produce section.
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How to make Spicy Garlic Green Beans
First: Bring a large pot of water to a boil and blanch the green beans for 2-3 minutes until crisp tender. Remove and shock in an ice bath to stop the cooking process. set aside.
Second: In a bowl, combine the marinade ingredients and whisk to combine.
Third: In a large pot or skillet, cook the marinade over medium high heat. Cook, stirring frequently, for 1-2 minutes or until it starts to thicken.
Fourth: Toss in the blanched green beans and toss to coat in the warm sauce. Remove to a serving platter and garnish with toasted sesame seeds. Serve and enjoy!
For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.
Can I Freeze them?
You can freeze these spicy green beans, but be mindful that when you thaw them out they might be a bit watery and less crisp than before.
I love these spicy green beans with just about anything, but particularly as a side to my Creamy Garlic Chicken or my Spaghetti Carbonara.
Tips for No Leftovers
- Add other veggies like bell pepper and green onions to make a bigger side dish.
- Use the freshest green beans you can. Use them as soon as possible after purchase, but no later than three days after storing them in the refrigerator.
- Green beans can be sautéed in a big skillet with sesame oil or olive oil rather than blanched or steamed. Cook until the outside of the green beans is well charred.
- Add even more heat by using more crush red pepper flakes, or by putting some of your favorite hot sauce drinks.
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
Make these Spicy Green Beans for your next gathering. From a busy weeknight meal to a fancy dinner party these green beans are a delicious dish to serve!
PF Chang’s Spicy Green Beans
Ingredients
- 1 pound fresh green beans washed and trimmed
- 1 teaspoon kosher salt
- 2 tablespoons toasted sesame seeds for garnish
Garlic Ginger Sauce
- 1 tablespoon soy sauce
- 1 1/2 tablespoons grated ginger
- 3 cloves garlic minced fine
- 2 tablespoons rice wine vinegar
- 2 teaspoons sugar
- 1 teaspoon black pepper
- 1 tablespoon water
- 1/4 teaspoon crush red pepper flakes
Instructions
- Bring a large pot of water to boil an d blanch the green beans for 2-3 minutes or until crisp tender. Remove from the water and submerge in an ice bath to stop the cooking.
- In a large skillet over medium high heat, bring the ingredients for the garlic ginger sauce to a simmer.
- Cook for 2-3 minutes or until it starts to thicken.
- Toss in the blanched green beans and toss to coat them in the sauce.
- Remove to a serving platter and garnish with toasted sesame seeds.
- Enjoy!
Notes
Nutrition
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