Prep 10 mins
Cook 10 mins
Copycat PF Channg's. Have you ever try popular Szechuan spicy green beans like PF Chang's, this stir fried green beans with fiery chili sauce and garlic won’t let you down.
- 1 lb green beans
- 2 tablespoons fresh ginger, grated
- 2 tablespoons garlic, thinly sliced
- 2 tablespoons cooking oil
- 1⁄4 cup water
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons sugar
- 2 tablespoons szechuan peppercorns
- Rinse and trim green beans, set aside.
- Mix sauces in a bowl well.
- Pour water in wok, heat over high heat until bubbling, boil green bean for 3-5 minutes until crispy tender. Remove and drain.
- Heat cooking oil hot in wok over high heat, stir in ginger and garlic until aromatic, combine green bean, stir constantly until beans are soft about 2-3 minutes.
- Combine sauce mixture, stir around until the sauce is thicken and glazes the bean.
- Transfer and serve spicy green bean with cooked rice.
Mmm... great recipe, thanks! Note: Sichuan/Szechuan peppercorns are not like red pepper flakes, but rather more like whole black peppercorns (though not at all related). You can find Sichuan peppercorns in any Asian market, or online. Be careful, they pack a mouth-numbing punch and should never be consumed raw.
I couldn't find szechuan hot chili flakes in both my local grocery stores, so substituted regular red pepper chili flakes which seemed to work well. I followed advice of others and stuck to 2 teaspoons rather than tablespoons. Where are people finding szechuan chili flakes?! I might need to try a specialty store next time.
BEWARE - the chili flake measurement for this recipe is off by quite a bit. This was my first time making this. Generally if I'm trying a recipe for the first time, I follow it exactly, then make notes on my recipe and alter it the next time I make it. However this calls for 2 tablespoons of chili flakes. I cook a lot of Asian dishes and I have never used that much in one dish before. I cut it in half to 1 tablespoon. It was still so spicy we ended up throwing it out. I was pretty bummed because I used my first pound of garden beans on this dish. After dinner I decided to look up similar recipes to see if I am just a huge wimp (which I'm not, we love spice in this house!) or if it was just a giant typo. All of the other recipes I have found that have the same exact ingredients call for 1/2 TEASPOON of chili flakes. The dish has potential so I will be trying it again, but with 1/6th of the chili flakes it originally calls for.