Green bean sambal

imageSeason: Summer/AutumnType: Side dishes

Difficulty: Easy

Serves: 6 at home or 24 tastes in the classroom

Fresh from the garden: beans, garlic, chilli, spring onions

Recipe source: Adapted from a recipe from Stir by Christine Manfield


  • metric measuring spoons and cups
  • chopping boards & non-slip mats
  • knives – 1 small, 1 medium
  • large non-stick frying pan
  • scales
  • wooden spoon/egg flip
  • serving plates

  • 300 g green beans
  • 1 tablespoon canola oil
  • 2 cloves garlic
  • 1 red chilli
  • 1 tablespoon oyster sauce
  • 2 teaspoons Chinese black vinegar
  • 2 teaspoons kecap manis
  • ½ cup tomato passata
  • 4 spring onions


What to do

  • Set out your equipment and ingredients.
  • Cut the ends of the beans.
  • Peel and finely chop the garlic.
  • Finely slice the spring onions lengthways.
  • Put plastic gloves on, deseed and finely chop the chilli.
  • Heat the oil in the frying pan over medium heat and add the garlic, chilli, oyster sauce, vinegar, kecap manis, passata and green beans.
  • Stir everything together and cook for 2 minutes.
  • Add a little water to prevent burning or sticking.
  • Remove from heat, add the spring onions and serve.


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