Ingredients
Servings
- Vegetable Oil2 tsp
- Ginger4cm finely chopped
- Garlic Clove2 chopped
- Butternut Squash1/2
- Soy Sauce2 tsp
- Brown Sugar2 tsp
- Vegetable Stock200ml
- Green Beans100g shredded
- Spring Onions4 sliced
- Coriander LeavesTo serve
- Jasmine RiceTo serve
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method
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.
