Advertisement

Ingredients

Method

  • 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.

RECIPE TIPS
TRY IT WITH CHICKEN

Add 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.

Goes well with

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.5 out of 5.25 ratings
Advertisement
Advertisement
Advertisement