2 tsp vegetable oil
Thumb-size piece fresh root ginger shredded
2 garlic cloves, chopped
0.5 kg pumpkin, peeled and cut into chunks
2 tsp soya sauce
2 tsp soft brown sugar
200ml vegetable stock
100g green beans, trimmed and sliced
4 sliced spring onions
Coriander leaves and cooked basmati or jasmine rice
Stir fry ginger and garlic in medium size pot for 5 min.
Add pumpkin, soya sauce, brown sugar and stock. Cover and simmer for 5-8 minutes.
Add green beans and simmer for the next 3 minutes or until tender.
Stir the spring onions at the last minute, sprinkle coriander leaves and serve with rice. Enjoy it.
From one of our Go Local Food work shares – Jola Weaver