- 2 tsp vegetable oil
- thumb-size piece fresh root ginger, shredded
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 2 garlic clove, chopped
- ½ large butternut squash, peeled and cut into chunks
- 2 tsp soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 2 tsp soft brown sugar
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- 200ml vegetable stock
- 100g green bean, trimmed and sliced
- 4 spring onion, sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- coriander leaves and cooked basmati or jasmine rice, to serve
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.
Try it with chickenAdd 2 chicken breasts, sliced, to the ginger and garlic, then stir-fry for a few mins until browned. Stir in the squash, soy sauce, sugar, stock and 2 tbsp crunchy peanut butter, then cook as above. Remove the lid, cook for a few mins more until thickened, then scatter with coriander and serve spooned over bowls of rice.