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