Instruction

• 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