Ingredients
- Vegetable Oil (2 tsp)
- Ginger (4 cm, finely chopped)
- Garlic Clove (2, chopped)
- Butternut Squash (1/2, diced)
- Soy Sauce (2 tsp)
- Brown Sugar (2 tsp)
- Vegetable Stock (200 ml)
- Green Beans (100 g, shredded)
- Spring Onions (4, sliced)
- Coriander Leaves (To serve)
- Jasmine Rice (To 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.