Slice the yardlong beans into 1 cm chunks. Finely chop the onion and the garlic. Heat the butter in a wok. Stir fry the shallot and garlic on a medium heat in about 3 minutes. Add the yardlong beans and stir fry for another 3 minutes on a high heat. Reduce the heat and cook the vegetables on a low heat until the yardlong beans are cooked. Add a tablespoon of water if necessary. Leave to cool.
Halve the sweet pepper, remove the seeds and slice the flesh into cubes Combine the olive oil , ketjap, ginger syrup and sambal to make a dressing. Season with salt.
Mix the yardlong beans, sweet pepper and bean sprouts. Drizzle with the dressing.
