Vietnamese Vegetarian recipe.
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.