1. Peel and dice the onion, garlic, ginger and chilli so they are fairly small. Fry them all in a large saucepan with the 2 shots of veg oil over a low-medium heat for 5 minutes until the onions are soft.
2. Peel and cube the squash into bite-sized pieces. Toss the squash into the pan, turn up the heat a little and continue to fry for another 5 minutes.
3. Spoon in all of the ingredients for the satay sauce, including the stock and heat the mixture to a bubble. Simmer for 20 minutes until the squash is just soft.
4. Top and tail the washed green beans and cut them all in half. Throw the prepared beans into the pan and simmer for a further 2 minutes before stirring in the beansprouts and a generous amount of chopped coriander.