PF Chang’s Copycat Green Beans

  • Author: Kim Nicholson



12 lbs green beans , trimmed and cut into 2 inch pieces

2 green onions , chopped thinly

1 teaspoon red pepper flakes

4 garlic cloves , minced

2 TBS sesame oil

⅛ teaspoon salt

⅛ teaspoon ground black pepper

2 TBS low sodium soy sauce

1 TBS rice vinegar

1 teaspoon white granulated sugar

¼ cup water

1 teaspoon corn starch


In a small bowl mix together soy sauce, rice vinegar, sugar, water, corn starch, salt, and pepper; set aside.
In a wok or large skillet, add oil; heat over medium high heat for 30 seconds. Add garlic, green onions, and 1 teaspoon red pepper flakes. Stir fry quickly, for about 30 seconds. Add green beans and stir constantly until they are almost fully cooked, about 3 minutes (should turn deep green).
Push green beans to the side, pour sauce into pan, stir to distribute sauce to bottom of pan.
Cook for 30 seconds over medium high heat; allow to come to a boil (shouldn’t take long), reduce heat to low, stir to coat green beans with sauce. Cook for 30 seconds.

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