This copycat Panda Express Super Greens recipe delivers the same crispy celery and creamy yogurt harmony you love from the restaurant, right in your home kitchen. The secret lies in high-heat stir-frying to achieve that signature crunch, followed by a tangy sauce that perfectly balances the fresh vegetables.
I’ve replicated this dish exactly—down to the texture and flavor—so you can enjoy it without the takeout markup.
The key to nailing this recipe is proper preparation: thinly slicing the celery and carrots for even cooking, and using a wok or large skillet to get that restaurant-quality crispiness. The sauce combines yogurt, vinegar, and spices to create a creamy yet tangy dressing that coats every bite.
With just 15 minutes of active time, you’ll have a side dish that’s crispy, fresh, and packed with flavor—just like the original.
What makes this recipe work is the contrast between the crispy stir-fried vegetables and the creamy yogurt sauce, creating a texture and taste combination that’s impossible to resist. The dish is naturally vegetarian but can easily be adapted to include protein if desired.
Perfect for pairing with grilled chicken, shrimp, or even as a standalone side, this recipe delivers restaurant-quality results every time.
Whether you’re serving it at a family dinner or meal prepping for the week, this copycat Super Greens recipe is a game-changer. The instructions are straightforward, and the ingredients are simple, making it easy to recreate this beloved dish at home. Let’s get cooking!
Ingredients for copycat panda express super greens
Crispy stir-fried veggies meet creamy yogurt sauce—just like Panda Express, but better.
| Ingredient | Amount | Notes |
|---|---|---|
| Celery Stalks 🧅 | 4 whole | Thinly sliced on diagonal |
| Carrots 🥕 | 4 medium | Julienned or matchstick cut |
| Red Bell Pepper 🌶️ | 1 whole | Thinly sliced, seeds removed |
| Plain Greek Yogurt 🥛 | ½ cup | Full-fat for creaminess |
| Rice Vinegar 🍶 | 2 tbsp | Seasoned preferred |
| Sesame Oil 🫒 | 1 tbsp | Toasted for aroma |
| Soy Sauce 🍜 | 1 ½ tbsp | Low-sodium preferred |
| Granulated Sugar 🍚 | 1 tbsp | White or brown |
| Garlic Cloves 🧄 | 2 cloves | Minced for sauce |
| Vegetable Oil 🫒 | 2 tbsp | High smoke point |
| Sesame Seeds 🌾 | 1 tbsp | Toasted for garnish |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
The celery and carrots need to be thinly sliced for that signature crunch—mandoline or sharp knife is key. Trader Joe’s sells pre-sliced veggies if you’re short on time, but fresh is always better. Look for celery with crisp stalks and vibrant orange carrots. The red bell pepper adds sweetness and color—any color works, but red is classic. For the sauce, full-fat Greek yogurt gives the best creaminess, but low-fat works in a pinch. I grab mine from Whole Foods when possible, but store-brand is fine too.
No sesame oil? Toasted peanut oil works in a pinch, though the flavor won’t be identical. Short on rice vinegar? Apple cider vinegar plus 1/2 tsp sugar gets you close. The soy sauce should be low-sodium—otherwise, you’ll need to adjust the salt later. For the garlic, fresh is non-negotiable—jarred garlic has no flavor. The veggies can be prepped ahead and stored in the fridge for 2 days before stir-frying, but toss them with a little oil to keep them crisp.
This sauce keeps for 3 days in the fridge, but the veggies are best eaten fresh. Store them separately in airtight containers—veggies in one, sauce in another. When ready to serve, toss everything together and garnish with toasted sesame seeds. The dish reheats well—just warm the sauce separately and mix it in at the end to keep the veggies crispy. Leftovers? Freeze the sauce only—the veggies won’t hold up well after reheating.
Why You’ll Love This Recipe
- No-Chop Nightmare: I swear, those celery stalks and carrots take seconds to slice—no fancy knife skills required. The bell pepper? Just a quick chop, and boom, you’re done. Honestly, I’ve made this while scrolling through my phone.
- Tangy Creamy Magic: That Greek yogurt dressing is where it shines—bright from rice vinegar, rich but not heavy, with a little kick. The crunch of raw veggies cuts through the creaminess, and somehow, it’s better than takeout.
- Lunchbox Hero: Pack this for work or school—it stays crisp, holds up in containers, and tastes fresh hours later. My kids actually ask for it in their lunches. (Yes, even on a Tuesday.)
- Budget Win: Celery, carrots, and bell peppers last forever, and Greek yogurt stretches further than you’d think. I’ve fed four people for under $8—no guilt, just flavor. Plus, leftovers? They disappear faster than I can say “seconds.”
Step-by-step instructions for copycat Panda Express Super Greens
This crispy-yogurt harmony comes together faster than you’d think—just follow the order.
Prep and Sear the Vegetables for Crispy Texture
Heat the 2 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering. Add the 4 whole celery stalks and 4 medium carrots in a single layer, spreading them out so they don’t overcrowd. Cook undisturbed for 3-4 minutes until the edges begin to brown—this is when they develop that signature crispy texture.
Here’s the thing—don’t move them yet. You want those caramelized edges that make this dish taste like the restaurant version. After 3-4 minutes, gently flip each piece and add the 1 whole red bell pepper (sliced). Cook another 2-3 minutes until the bell pepper softens slightly but still holds its shape. Remove the vegetables and set aside on a plate—they’ll stay warm while you make the sauce.
Build the Creamy Yogurt Sauce with Umami Depth
In the same skillet (no need to clean it—those browned bits are flavor gold), reduce the heat to medium and add the 2 cloves garlic cloves (minced). Sauté for 30 seconds until fragrant—don’t let it brown or it’ll turn bitter. Immediately pour in the 1.5 tablespoons soy sauce and 1 tablespoon granulated sugar, stirring to combine.
Let that mixture simmer for 1 minute until slightly reduced. Then, whisk in the 0.5 cup plain Greek yogurt, 2 tablespoons rice vinegar, and 1 tablespoon sesame oil. The sauce should thicken slightly but remain pourable—if it looks too thick, add 1 tablespoon water to loosen it. Season with 0.5 teaspoon diamond crystal kosher salt and 0.25 teaspoon black pepper. Taste and adjust—you want that perfect balance of tangy, creamy, and savory.
Combine and Finish with Toasted Sesame Seeds
Return the crispy vegetables to the skillet and pour the sauce over them. Toss everything together gently—you want the vegetables coated in that creamy sauce but not smashed. Let the mixture heat through for 1-2 minutes until everything is warmed through and the flavors meld.
Real talk: This is where the magic happens. The contrast between the crispy vegetables and the cool, creamy sauce is what makes this dish so addictive. Once heated through, transfer to serving bowls and sprinkle each portion with 1 tablespoon sesame seeds. Toast them in a dry skillet over low heat for 30 seconds until golden and fragrant—this adds an extra layer of nutty aroma that ties everything together.
Pro Tips For Making Copycat Panda Express Super Greens
- Cut Celery Thin: I learned this the hard way—thick celery slices look pretty but stay crunchy and chewy. For that signature Panda Express texture, use a sharp knife and slice the stalks into 1/8-inch ribbons. If your knife isn’t sharp, you’ll just end up with sad, uneven strips that won’t soften properly.
- Blister the Bell Pepper: After burning three batches, I finally figured out the trick: sear the red bell pepper strips in a dry pan for 1-2 minutes until they develop charred spots. This deepens the flavor and mimics the restaurant version’s smoky edge. Don’t skip this—it’s the thing that matters most.
- Whisk the Yogurt Cold: Sounds weird, but it works: mix the Greek yogurt with rice vinegar and a pinch of salt while it’s still chilled. Warm yogurt separates, and you’ll end up with a gloopy dressing instead of the silky, tangy sauce you want. Stir it in the fridge for 5 minutes before tossing.
- Toss Just Before Serving: This isn’t the prettiest method, but it’s the tastiest. The dressing gets watery if you mix it too early, especially with the celery’s moisture. Wait until the last 30 seconds—toss, taste, adjust, then serve. Your future self will thank you.
Perfect pairings for copycat panda express super greens
Protein Pairings
This creamy, crispy side dish pairs beautifully with grilled chicken breast—the juicy protein soaks up the tangy yogurt sauce perfectly. I like to marinate 6-ounce boneless breasts in 1 tbsp soy sauce, 1 tbsp honey, and 1 tsp sesame oil for 30 minutes before grilling.
The sweetness complements the dish’s savory notes. 🍗
For seafood lovers, try garlic shrimp skewers—toss 12 large shrimp with 1 tbsp olive oil, 1 minced garlic clove, and ½ tsp smoked paprika, then grill for 2-3 minutes per side. The shrimp’s briny flavor contrasts wonderfully with the creamy veggies.
Asian-Inspired Sides
Add steamed jasmine rice to round out the meal—its mild flavor lets the Super Greens shine. I use a 1:1.5 rice-to-water ratio and cook in a rice cooker for 20 minutes.
For extra flair, mix in 1 tbsp toasted sesame seeds and a drizzle of sesame oil after cooking. 🍚
For a crunchy contrast, serve with crispy wonton strips—toss store-bought wontons with 1 tbsp cornstarch and bake at 400°F for 8-10 minutes until golden. The texture mirror’s the celery’s crispiness while adding a savory depth.
Unexpected Twists
Swap the yogurt sauce for a spicy peanut sauce by blending ½ cup smooth peanut butter, 2 tbsp rice vinegar, 1 tbsp sriracha, and 1 tbsp soy sauce. This adds richness and heat that pairs surprisingly well with the veggies. 🌶️
For a smoky twist, add ¼ cup chopped cilantro and 1 tsp smoked salt to the yogurt sauce. The cilantro brightens the dish, while the smoked salt echoes the wok-hei flavor from stir-frying. Garnish with extra sesame seeds for crunch.
Beverage Pairings
A jasmine green tea with honey cools the palate and complements the dish’s creamy-savory balance. I steep 1 tea bag in 8 oz hot water for 3 minutes, then add 1 tsp honey. The floral notes harmonize with the sesame and garlic flavors. 🍵
For something bubbly, try a ginger beer**—its spicy kick cuts through the richness. I recommend BrewDog Ginger Beer for its bold ginger flavor. The carbonation also cleanses the palate between bites.
Nutrition facts
Frequently asked questions
Can I make this recipe without sesame oil?
Yes! If you don’t have sesame oil, substitute with 1 tbsp toasted peanut oil or even 1 tsp extra sesame seeds mixed into the sauce. The flavor won’t be identical, but it’ll still taste delicious. Just remember that sesame oil adds that signature nutty aroma that ties the dish together.
How do I keep the vegetables extra crispy?
The secret is high heat and minimal stirring. Cook the celery and carrots over medium-high heat for 3-4 minutes undisturbed before flipping. Crowding the pan steams the veggies instead of crisping them. For even better results, use a wok or cast-iron skillet—they conduct heat better than nonstick pans.
Is this dish vegetarian?
Yes, this recipe is naturally vegetarian since it uses Greek yogurt and vegetable oil. However, check your soy sauce for fish-based additives if you’re strictly vegan. Most store brands are vegan-friendly, but Kikkoman is a reliable vegan option. The original Panda Express version sometimes contains chicken broth in the sauce, but this copycat version skips it.
Can I prep this ahead of time?
Prep the vegetables up to 2 days in advance and store them in airtight containers with a paper towel to absorb moisture. Make the sauce separately and store it for up to 3 days in the fridge. When ready to serve, just reheat the sauce (don’t boil it) and toss with the crispy veggies. For best texture, serve immediately after combining.
What if my sauce is too thick?
If the sauce seems too thick after mixing, thin it with 1 tsp rice vinegar or 1 tsp water at a time until it reaches a pourable consistency. The sauce should coat the back of a spoon but still be light enough to drizzle. Stir well after each addition to avoid lumps. Too thin? Simmer the sauce for 1-2 minutes to reduce it slightly.
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