| Ingredient | Quantity | |
| 1 | Vegetable Oil | 2 tsp |
| 2 | Ginger | 4cm finely chopped |
| 3 | Garlic Clove | 2 chopped |
| 4 | Butternut Squash | 1/2 |
| 5 | Soy Sauce | 2 tsp |
| 6 | Brown Sugar | 2 tsp |
| 7 | Vegetable Stock | 200ml |
| 8 | Green Beans | 100g shredded |
| 9 | Spring Onions | 4 sliced |
| 10 | Coriander Leaves | To serve |
| 11 | 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.