Ingredients
- 2 tsp vegetable oil
- thumb-size piece fresh root ginger, shredded
- 2 garlic cloves, chopped
- ½ large butternut squash, peeled and cut into chunks
- 2 tsp soy sauce
- 2 tsp soft brown sugar
- 200ml vegetable stock
- 100g green beans, trimmed and sliced
- 4 spring onions, sliced
- coriander leaves and cooked basmati or jasmine rice, to serve