Ingredients
Butternut Squash1/2
Green beans100g shredded
Spring onions4 sliced
Coriander leavesTo serve
Jasmine RiceTo serve
Vegetable stock200ml
soy sauce2 tsp
brown sugar2 tsp
Vegetable oil2 tsp
ginger4cm finely chopped
Garlic2 chopped
Instructions
Steps
- In a medium-sized lidded saucepan, heat 2 tsp 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 (cut into pieces), 2 tsp soy sauce, 2 tsp brown sugar, and 200 ml vegetable stock. Cover and let it simmer for 10 minutes.
- Remove the lid and add 100 g shredded green beans. Cook for an additional 3 minutes, or until both the squash and beans are tender.
- Stir in 4 sliced spring onions just before serving, and garnish with coriander leaves. Serve hot with jasmine rice on the side.