P.F. Chang’s® Spicy Green Beans
By Todd Wilbur
Menu Description: Stir-fried with Sichuan preserves, fiery chili sauce and garlic. Here’s an easy side dish that you can start on a day or two before you plan to serve it. Planning ahead like this will allow the spicy Sichuan mixture some quality chill time to pickle in the salt and acids. When you’re ready to rock, a high-heat sauté is put on the beans, preserves are added to the pan, and in less than five minutes you’ve got yourself an impressive, flavorful side that goes great with a slew of entrees — Asian-style or not.
Ingredients:
2 tablespoons minced onion
1 tablespoon minced garlic
1 tablespoon canned diced green chilies rinsed & minced
2 1/2 teaspoons soy sauce
2 1/2 teaspoons chili-garlic sauce
1 1/2 teaspoons rice vinegar
1 teaspoon lemon juice
1/4 teaspoon salt
1 1/2 tablespoons soybean oil or canola oil
1/2 pound green beans
Directions:
1. Combine onion, garlic, chilies, soy sauce, chili-garlic sauce, rice vinegar, lemon juice, and salt in a small bowl.
2. Cover and store for several hours, or overnight.
3. To prepare beans, heat 1 1/2 tablespoons of oil in a wok (or sauté pan) over medium/high heat. Add beans and cook for 2 minutes or until beans begin to brown in spots
4. 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.
5. 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.
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This dish was best eaten with cauliflower rice and the P.F. Chang’s Mongolian Beef copycat recipe:
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