Ingredients
Vegetable oil2 tsp
ginger4 cm, finely chopped
Garlic2, chopped
Butternut Squash1/2, diced
soy sauce2 tsp
brown sugar2 tsp
Vegetable stock200 ml
Green beans100 g, shredded
Spring onions4, sliced
Coriander leavesTo serve
Jasmine RiceTo serve
Instructions
Steps
- In a medium-sized, lidded saucepan, heat 2 tsp of vegetable oil over medium heat. Add 4 cm of finely chopped ginger and 2 chopped garlic cloves, stir-frying for about 5 minutes until fragrant.
- Incorporate 1/2 butternut squash (diced), 2 tsp of soy sauce, 2 tsp of brown sugar, and 200 ml of vegetable stock. Cover the pot and let it simmer for 10 minutes.
- After 10 minutes, remove the lid and add 100 g of shredded green beans. Continue cooking for an additional 3 minutes, or until the squash and beans are tender.
- Just before serving, mix in 4 sliced spring onions and garnish with coriander leaves. Serve hot with jasmine rice on the side.