Spicy Green Beans Recipe
PF Chang's Spicy Green Beans with garlic-ginger sauce. Copycat recipe ready in 15 minutes, crispy and tender!
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Servings: 4
Ingredients
Green Beans
- 1 pound fresh green beans washed, trimmed
- 1 teaspoon kosher salt
- 2 tablespoons toasted sesame seeds for garnish
Garlic Ginger Sauce
- 1 tablespoon soy sauce
- 1 ½ tablespoons fresh ginger grated
- 3 cloves garlic minced fine
- 2 tablespoons rice wine vinegar
- 2 teaspoons sugar
- 1 teaspoon black pepper
- 1 tablespoon water
- ¼ teaspoon crushed 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. Drain and pat dry.
- In a large skillet over medium high heat, add the ingredients to the sauce. Bring them to a simmer.
- Cook for 2-3 minutes or until it starts to thicken.
- Add in the blanched green beans and toss to coat them in the sauce.
- Remove to a serving platter and garnish with toasted sesame seeds.
Notes
- Find the freshest green beans you can and use within three days of purchase.
- Blanch green beans until just crisp-tender, not soft. They should still have bite!
- Shock blanched beans in ice bath immediately to stop cooking and keep them bright green. Don't skip the ice bath - it's what keeps them crispy!
- Fresh grated ginger tastes way better than ground ginger powder.
- Sauté beans in sesame oil until charred instead of blanching for deeper flavor.
- Add more crushed red pepper flakes or hot sauce for extra heat.
- Toss in bell peppers and green onions for a bigger veggie side.
- Toast sesame seeds before using for deeper nutty flavor.
- Serve immediately while warm for best texture and flavor.
Nutrition
Serving: 1 | Calories: 77kcal | Carbohydrates: 13g | Protein: 4g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 843mg | Potassium: 297mg | Fiber: 4g | Sugar: 6g | Vitamin A: 823IU | Vitamin C: 15mg | Calcium: 90mg | Iron: 2mg
