Copycat PF Chang’s Spicy Green Beans Recipe

I’m sharing my Copycat Pf Chang Green Beans and the one pantry trick that lets you recreate the restaurant version at home as a simple side or vegetarian main over rice.

I’m obsessed with my copycat of Pf Changs Green Beans. I love how simple fresh green beans turn into something borderline addictive, blistered and still crisp, with a punch from chili garlic sauce that sneaks up on you.

Sometimes I eat it as a vegetarian main over rice cause yeah it stands alone, other times it’s the perfect side that makes takeout feel unnecessary. I swear there’s a little trick that gives the edges that craveable snap and every bite wants you to try just one more, even when you said you wouldn’t.

Ingredients

• Fresh green beans: crunchy fiber rich veggie, low calorie, gives crisp texture and freshness
• Garlic: pungent, adds savory depth, small amount gives antioxidants, not really sweet
• Ginger: warm spicy zip, aids digestion, brightens flavors, a little goes far
• Soy sauce: salty umami backbone, adds savory complexity, watch sodium if worried
• Chili garlic sauce: spicy garlicky kick, brings heat and tang, use to taste
• Brown sugar: gives mellow caramel sweetness, balances heat and acid, not too healthy
• Toasted sesame oil: tiny splash boosts nutty aroma, strong so use sparingly

Ingredient Quantities

• 1 pound (450 g) fresh green beans, trimmed
• 1/3 cup vegetable oil for frying, plus 1 tablespoon vegetable oil for stir fry
• 3 cloves garlic minced
• 1 tablespoon fresh ginger minced
• 3 tablespoons low sodium soy sauce
• 1 tablespoon rice vinegar
• 2 tablespoons packed light brown sugar
• 1 tablespoon chili garlic sauce, or more to taste
• 1 teaspoon toasted sesame oil
• 1/2 teaspoon red pepper flakes optional
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 2 scallions thinly sliced
• 1 tablespoon toasted sesame seeds
• Kosher salt and black pepper to taste
• Cooked white rice for serving optional

How to Make this

1. Trim the green beans and pat them very dry with paper towels, moisture = oil splatter so try to get em as dry as you can.

2. Heat 1/3 cup vegetable oil in a large skillet or wok over medium-high until shimmering, then add the beans in a single layer (don’t overcrowd). Fry, stirring or tossing occasionally, until blistered and slightly wrinkled, about 3 to 4 minutes. Use tongs, then transfer beans to paper towels to drain and sprinkle a little kosher salt.

3. In a small bowl whisk together 3 tablespoons low sodium soy sauce, 1 tablespoon rice vinegar, 2 tablespoons packed light brown sugar, 1 tablespoon chili garlic sauce (more if you like it hotter), 1 teaspoon toasted sesame oil and 1/2 teaspoon red pepper flakes if using.

4. In another small cup mix 1 tablespoon cornstarch with 2 tablespoons cold water until smooth to make a slurry.

5. Pour off all but 1 tablespoon of the frying oil from the skillet (or wipe it clean and add 1 tablespoon vegetable oil), heat over medium, then add 3 cloves minced garlic and 1 tablespoon minced fresh ginger. Saute just until fragrant, about 20 to 30 seconds, don’t burn them.

6. Pour the soy sauce mixture into the pan, give the cornstarch slurry a quick stir then add it too. Bring to a simmer and cook until the sauce thickens and becomes glossy, about 1 to 2 minutes.

7. Return the blistered green beans to the pan and toss to coat in the sauce, cooking another 1 to 2 minutes so the flavors cling. Taste and add more chili garlic sauce, salt or black pepper if needed.

8. Remove from heat, stir in 2 scallions thinly sliced and sprinkle with 1 tablespoon toasted sesame seeds.

9. Serve immediately as a side or over cooked white rice for a vegetarian main. Tip: to save time you can skip frying and stir fry the beans in 1 tablespoon oil but they won’t get as blistered.

Equipment Needed

1. Large skillet or wok (heavy-bottomed works best)
2. Tongs for tossing and frying the beans
3. Paper towels (for drying beans and draining oil)
4. 2 small bowls or ramekins (one for sauce, one for cornstarch slurry)
5. Measuring cups and measuring spoons
6. Sharp knife and cutting board (for trimming beans, mincing garlic and ginger)
7. Small whisk or fork (to mix the sauce and slurry)
8. Spatula or wooden spoon (to stir the sauce and coat the beans)
9. Plate or tray to hold blistered beans while you make the sauce

FAQ

Copycat PF Chang’s Spicy Green Beans Recipe Substitutions and Variations

• Chili garlic sauce
  • Sriracha — for heat and garlic notes, use a bit less cause it’s sweeter
  • Gochujang — Korean chili paste, thin with a little water or vinegar to match consistency
  • Crushed red pepper + minced garlic mixed with a dash of vinegar for a DIY version
• Low sodium soy sauce
  • Regular soy sauce, but cut salt elsewhere or dilute with a splash of water
  • Tamari for a gluten free swap with almost the same flavor
  • Coconut aminos for a slightly sweeter, lower sodium option
• Rice vinegar
  • Apple cider vinegar at a 1:1 ratio, it’s a bit sharper so start with less
  • White wine vinegar at 1:1, milder and works fine
• Vegetable oil for frying
  • Canola or peanut oil for high heat and a neutral taste
  • Sunflower or grapeseed oil if you want a lighter oil
  • Olive oil isn’t great for deep frying but ok for a quick stir fry

Pro Tips

– Get the beans really dry before they ever meet hot oil. Use a salad spinner or pat them with towels and let them sit a few minutes. If they still have water the oil will spit and the beans wont blister right.

– Test the oil rather than guessing the temp. Drop a little piece of bean or the tip of a wooden spoon in the oil, it should sizzle steadily right away. Don’t crowd the pan or they steam instead of blistering.

– Make the cornstarch slurry smooth and give it a quick stir just before you add it. Add it to the sauce slowly while stirring, or you’ll get lumps. If the sauce gets too thick just thin with a splash of water or rice vinegar.

– Watch garlic and ginger like a hawk they go from fragrant to burnt in seconds. Keep the heat moderate and keep stirring, and only finish with scallions and sesame seeds at the end so they stay bright. If the sauce tastes flat try a squeeze of lime or a little extra vinegar to wake it up.