Heat the oil in a saucepan over a
medium-high heat. Add the ginger, garlic
and onion, and stir-fry for about 5 mins or
until lightly golden. Add the fish sauce,
sugar, chicken and stock. Cover and cook
over a medium heat for 15 mins.
For the final 3 mins of cooking, add the
green beans. Remove from the heat and
stir through half of the coriander. Serve
with steamed rice and the remaining
coriander scattered over.