Copycat P.F. Chang's Spicy Green Beans

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Despite the fact that P.F. (for Paul Fleming, in case you didn’t know) Chang‘s China Bistro is quite a popular chain amongst the vast array of Asian-theme restaurants, I don’t particularly care for it. It’s not that I haven’t tried to like it, I have, I just tend to think it’s overrated. That said, I do like their green beans...a LOT. Occasionally, I’ll get a taste for those green beans and whip up a batch. With this ubiquitous copycat recipe, there is absolutely nothing to it.  It makes a wonderful side dish no matter your cuisine, or a tasty meatless meal when served on top of a mound of rice.

Copycat P.F. Chang's Spicy Green Beans

 1-2 lbs. fresh green beans, trimmed and cut into 2" pieces

2 scallions, thinly sliced

½ t. red pepper flakes*

4 garlic cloves, finely minced

2 T. sesame oil

1/8 t. salt

1/8 t. freshly ground black pepper

 Sauce:

2 T. low sodium soy sauce

1 T. rice vinegar

1 t. sugar

¼ c. water

1 t. cornstarch

Salt and freshly ground black pepper, to taste

 Sesame Seeds

Red pepper flakes

In a small bowl, mix together sauce ingredients; set aside.

Heat a wok or large skillet over medium-high heat. Add oil, and allow it to heat for 30 to 45 seconds until just barely shimmering. Add garlic, scallions, and ½ teaspoon red pepper flakes. Stir-fry quickly for about 30 seconds. Add green beans and stir constantly until they’re almost fully cooked, three minutes. Push beans to the side, give the sauce a good stir, and add it to the skillet. Cook the sauce for 30 seconds; let the sauce come to a boil, then turn the heat to low. The sauce will thicken slightly. Stir the sauce into the green beans to coat. Cook beans and sauce for another 30 seconds, and then remove the skillet from the heat. Place green beans and sauce onto a serving plate or a bowl and garnish with sesame seeds and a few shakes of red pepper flakes. Serve.

 *Feel free to adjust down if you prefer a milder taste.

 Happy Meatless Monday!