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• 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

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.