Ingredients
- Vegetable Oil - 2 tsp
- Ginger - 4cm finely chopped
- Garlic Clove - 2 chopped
- Butternut Squash - 1/2
- Soy Sauce - 2 tsp
- Brown Sugar - 2 tsp
- Vegetable Stock - 200ml
- Green Beans - 100g shredded
- Spring Onions - 4 sliced
- Coriander Leaves - To serve
- Jasmine Rice - To serve
Instructions
step 1
Heat the oil in a medium-size, lidded saucepan. Add the ginger and garlic, then stir-fry for about 5 mins. Add the squash, soy sauce, sugar and stock. Cover, then simmer for 10 mins. Remove the lid, add the green beans, then cook for 3 mins more until the squash and beans are tender. Stir the spring onions through at the last minute, then sprinkle with coriander and serve with rice.