P.F. Chang's Spicy Green Beans
By Todd Wilbur
Menu Description: "Stir-fried with Sichuan preserves, fiery chili sauce and garlic."
P.F. Chang's spicy green beans recipe is an easy side dish that you can start a day or two before you plan to serve it. Planning ahead like this will allow the spicy Sichuan mixture some time to pickle in the salt and acids. When you're ready to cook, a high-heat saute is put on the beans, and in less than five minutes you've got yourself an impressive, flavorful side that goes great with a slew of entrees—Asian-style or not.
Try pairing my clone recipe for P.F. Chang's Kung Pao Chicken recipe with these spicy green beans.
Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
This recipe is available in
- 2 tablespoons minced onion
- 1 tablespoon minced garlic
- 1 tablespoon canned diced green chilies, rinsed & minced (see Tidbits)
- 2 1/2 teaspoons soy sauce
- 2 1/2 teaspoons chili-garlic sauce (see Tidbits)
- 1 1/2 teaspoons rice vinegar
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 1 1/2 tablespoons soybean oil or canola oil
- 1/2 pound green beans
- Do This
1. Combine onion, garlic, chilies, soy sauce, chili-garlic sauce, rice vinegar, lemon juice, and salt in a small bowl. Cover and store for several hours, or overnight.
2. To prepare the beans, heat 1 1/2 tablespoons of oil in a wok (or saute pan) over medium/high heat. Add beans and cook for 2 minutes or until the beans begin to brown in spots.
3. Add the spicy garlic mixture to the beans and cook for an additional 2 to 3 minutes or until the beans are cooked. Beans should be cooked al dente, or with just a slight snap to them.
Serves 2 to 4 as an appetizer.
Tidbits: Chili-garlic sauce is a deep red sauce that is also called sambal. You can find it in your market with the Asian foods. For the canned green chilies, I used Ortega brand. These "fire-roasted" green chilies can be found in small 4-ounce cans. Strain off the liquid and rinse the chilies, then chop them into finer bits before measuring.
I'm Todd Wilbur,
Chronic Food Hacker
For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.