Deeply browned, tender green beans in an umami-forward chili sauce inspired by the classic P.F. Chang’s side dish.
Ingredients
1 1/2 to 2 tablespoons chili garlic sauce, such as Huy Fong
4 teaspoons water
1 tablespoon soy sauce
1 teaspoon granulated sugar
3/4 teaspoon rice vinegar
1/4 teaspoon cornstarch
2 tablespoons neutral oil, such as canola or vegetable
1 pound green beans, rinsed and trimmed
1/2 teaspoon freshly ground black pepper
4 teaspoons minced garlic (3 to 5 large cloves)
2 teaspoons minced peeled ginger (from a 1-inch piece)
Instructions
Stir 1 1/2 to 2 tablespoons chili garlic sauce, 4 teaspoons water, 1 tablespoon soy sauce, 1 teaspoon granulated sugar, 3/4 teaspoon rice vinegar, and 1/4 teaspoon cornstarch together in a small bowl until the cornstarch is suspended.
Heat 2 tablespoons neutral oil in a large skillet over medium-high heat until shimmering. Add 1 pound green beans and 1/2 teaspoon black pepper, and toss to coat in the oil. Cook without stirring until browned in spots on the bottom, 3 to 4 minutes. Stir and continue to cook, stirring occasionally, until tender, 4 to 6 minutes more. (If the pan begins to get dark, you can add a splash of water as needed.)
Reduce the heat to low. Stir in 4 teaspoons minced garlic and 2 teaspoons minced ginger. Cook, stirring constantly, until fragrant and the garlic and ginger are just browning around the edges, 30 seconds to 1 minute.
Stir the sauce mixture, then add to the pan. Cook, tossing constantly, until the sauce thickens and clings to the green beans, about 1 minute.
