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Copycat P.F. Chang’s Spicy Green Beans (vegan)

March 28, 2022

These Copycat P.F. Chang’s Spicy Green Beans are the ultimate green bean recipe to make. Plus they only take 10 minutes to whip up and they’re gluten-free, vegan and a healthier version of the original.These Copycat P.F. Chang's Spicy Green Beans are the ultimate green bean recipe to make. Plus they only take 10 minutes to whip up and they're gluten-free, vegan and a healthier version of the original.

So Jordan has never been to P.F. Chang’s and I forever will not understand this. P.F. Changs and I were besties in high school. I love a million things on their menu and one of their most popular dishes – the spicy green beans – are the ultimate way to get anyone to eat a green bean. But don’t even get me started on how you can also call these string beans? I get confused !! But regardless this recipe is the ultimate dish to make.

If you are looking for a side dish that takes a total of 10 minutes to make – I gotchu covered. And if you aren’t into spicy, cut back on the pepper flakes and you are golden.

What ingredients you’ll need to make copycat P.F. Chang’s green beans:

  • Red pepper flakes – they are a little “piccyyyyy” as Ezra says!
  • Sesame oil – this kind of oil is key here for flavor in my opinion. You could use olive or sesame oil as well.
  • Garlic – lots and lots of garlic is needed!
  • Green beans – I used fresh but you can use frozen too.
  • Water – filtered or tap water is fine (I am lazy and use tap)
  • Coconut aminos – this is what I use instead of soy sauce here.
  • Rice wine vinegar – needed for flavor here!!
  • Tapioca flour or arrowroot flour – this is what I use instead of corn starch
  • Cashews – for a little crunch on here

How to make these easy and delicious spicy green beans:

  1. Warm a large skillet with oil for 30 seconds then add in the garlic and red pepper flakes and mix together
  2. Cook over medium heat for a minute or so then add in the green beans and cook for about 5 minutes (add the water as needed here)
  3. While the green beans cook, mix together coconut aminos, vinegar, flour together
  4. Add in the cashews to the skillet and cook with the green beans for a minute then pour the sauce on top and cook on low heat, stirring constantly to mix everything together and serve!

A few other delicious asian-inspired recipes to make:

Easy Whole30 Chinese Chicken and Broccoli

Better Than Take Out Healthy Orange Chicken (paleo)

Easy 10-minute Wonton Soup!

20-minute Healthy Teriyaki Meatballs

These Copycat P.F. Chang's Spicy Green Beans are the ultimate green bean recipe to make. Plus they only take 10 minutes to whip up and they're gluten-free, vegan and a healthier version of the original.These Copycat P.F. Chang's Spicy Green Beans are the ultimate green bean recipe to make. Plus they only take 10 minutes to whip up and they're gluten-free, vegan and a healthier version of the original.

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Copycat P.F. Chang’s Spicy Green Beans (vegan)

These Copycat P.F. Chang’s Spicy Green Beans are the ultimate green bean recipe to make. Plus they only take 10 minutes to whip up and they’re gluten-free, vegan and a healthier version of the original.

  • Author: Rachel
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins
  • Yield: Serves 4 1x

Ingredients

Scale
  • 2 tablespoons sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon red pepper flakes
  • 1214 ounces green beans (I used fresh), washed and trim edges
  • 2 tablespoons water
  • 2 tablespoons coconut aminos
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon tapioca flour or arrowroot flour
  • 1/3 cup cashews, chopped

Instructions

  1. Warm a large skillet with oil for 30 seconds then add in the garlic and red pepper flakes and mix together
  2. Cook over medium heat for a minute or so then add in the green beans and cook for about 5 minutes (add the water as needed here)
  3. While the green beans cook, mix together coconut aminos, vinegar, flour together
  4. Add in the cashews to the skillet and cook with the green beans for a minute then pour the sauce on top and cook on low heat, stirring constantly to mix everything together and serve!

Notes

*Store leftovers in fridge for 5 days. I reheat in microwave or stovetop but I love them cold.

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