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.
Recipes
- 2 tsp Vegetable Oil
- 4cm finely chopped Ginger
- 2 chopped Garlic Clove
- 1/2 Butternut Squash
- 2 tsp Soy Sauce
- 2 tsp Brown Sugar
- 200ml Vegetable Stock
- 100g shredded Green Beans
- 4 sliced Spring Onions
- To serve Coriander Leaves
- To serve Jasmine Rice