Season:

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

• 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.