Green Beans - PF Changs

Green Beans - PF Changs

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  • Prep Time


  • Total Time


  • Servings



  • 2

    tablespoons minced onion

  • 1

    tablespoon minced garlic

  • 1

    tablespoon canned diced green chilies, rinsed & minced (see Tidbits)

  • teaspoons soy sauce

  • teaspoons chili-garlic sauce (see Tidbits)

  • teaspoons rice vinegar

  • 1

    teaspoon lemon juice

  • ¼

    teaspoon salt

  • tablespoons soybean oil or canola oil

  • ½

    lb green beans

  • Sauce

  • 1

    cup japanese mayonnaise, we used Kewpie brand (regular mayo will do the trick)

  • tablespoons sirachi hot chili sauce

  • 6

    green onions, whites only, coarsely chopped

  • 4

    garlic cloves, coarsely chopped

  • ½

    teaspoon prepared horseradish


1. Combine onion, garlic, chilies, soy sauce, chili-garlic sauce, rice vinegar, lemon juice, and salt in a small bowl. Cover and store for several hours, or overnight. 2. To prepare beans, heat 1 1/2 tablespoons of oil in a wok (or saute pan) over medium/high heat. Add beans and cook for 2 minutes or until beans begin to brown in spots. 3. Add spicy garlic mixture to beans and cook for an additional 2 to 3 minutes or until beans are cooked. Beans should be cooked al dente, or with just a slight snap to them. Serves 2 to 4 as an appetizer. Tidbits: Chili-garlic sauce is a deep red sauce that is also called sambal. You can find it in your market where other Asian foods are parked. For the canned green chilies, I used Ortega brand. These "fire-roasted" green chilies can be found in small 4-ounce cans. Strain off the liquid and rinse the chilies, then chop them into finer bits before measuring Sauce Place ingredients in blender or food processor and mix til smooth. FOR THE VEGGIES:. Make a tempura batter and dredge your green beans, asparagus or any veggie in it and either flash fry in oil on the stove or in the oven for a healthier spin.


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