Vietnamese-style veggie hotpot

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.