This dish was originally shared as part of my Gateway Recipe series, where I take an ingredient you don’t like, but want to, and give you a recipe to ease into enjoying it! These dishes are all about making sure you can still taste the thing you don’t like, but not like… too much, you know? The fact that you want to get out of your comfort zone is so fun! Ease in!
But, of course, PF Changs Szechuan Green Beans are for green bean lovers and haters alike – it’s spicy, saucy, and the perfect accompaniment with a bowl of rice and protein of choice. I served it with rice and shrimp poached in water flavored with salt, ginger, and garlic because I wanted the green beans to be the start. There is enough sauce with the green beans to really spread out and flavor the whole bowl!
This isn’t an exact copycat recipe, as I didn’t use szechuan peppercorns. I really want this series to be accessible, so I try to use ingredients people are more likely to have vs. specialty ingredients. I do give a recommendation in the ingredient list to trade half of the chili paste for toasted, ground up szechuan peppercorns if you’d like. They pack a big punch! So be prepared for some spice. You will feel it in your ears, and it will be perfect.
Tips for getting Green Beans just right:
- Use just enough water to cook the green beans through when you steam. You want it to evaporate without overcooking the green beans when you remove the top.
- Don’t overcook them! You want them tender, but still crunchy.
- SALT! Green beans need a good bit of salt. If you taste the green beans and are like “ehhh…” you probably just need more salt. In this recipe, the salt is all coming from the soy sauce.
- Pair with flavors you already like! The best way to start liking something new is to pair with the cuisine you know you enjoy – so if you don’t typically like Chinese food, try a different preparation!
PF Changs Inspired Spicy Green Beans
Ingredients
- 1 lb fresh green beans
- 5 cloves garlic minced
- 2 T low sodium soy sauce
- 1 T Hoison sauce
- 1 T rice vinegar
- 1 T sesame oil
- 1 T chili paste can do half szechuan peppers half chili paste, too – it will be hot!
- 1 tsp corn starch
Instructions
- Wash green beans and snip off the ends (snipping optional)
- In a small bowl, mix soy sauce, hoisin sauce, rice vinegar, sesame oil, chili paste, and corn starch until well combined
- In a cold large sautee pan, add 2 T olive oil, garlic, and green beans, turn on medium heat, and mix to coat the green beans well.
- Once you can smell the garlic, add in ½ cup water and cover.
- Allow to cook covered for about five minutes, then remove the lid and most of the water to evaporate.
- Once you confirm green bean tenderness, add sauce into pan, stirring constantly for about 1 minute until the sauce thickens and all the green beans are coated well
- Serve with rice and protein of choice!