Vietnamese-style veggie hotpot

Name: Vietnamese-style veggie hotpot
Prep time: 22 min
Cook time: 21 min
Total time: 43 min
Yield: 6 servings
Ingredients: 2 tsp Vegetable Oil; 4 cm finely chopped Ginger; 2 chopped Garlic Clove; ½ Butternut Squash; 2 tsp Soy Sauce; 2 tsp Brown Sugar; 200 ml Vegetable Stock; 100 g shredded Green Beans; 4 sliced Spring Onions; 1 To serve Coriander Leaves; 1 To serve Jasmine Rice

43 min · Serves 6 · By TheMealDB Import

Vegetarian
Vietnamese
Healthy

Vietnamese, Vegetarian

Adapted from bbcgoodfood.com

Ingredients

For 6 servings

2 tspVegetable Oil
4 cm finely choppedGinger
2 choppedGarlic Clove
½ Butternut Squash
2 tspSoy Sauce
2 tspBrown Sugar
200 mlVegetable Stock
100 g shreddedGreen Beans
4 slicedSpring Onions
1 To serveCoriander Leaves
1 To serveJasmine Rice

Method

Prep 22 min · Cook 21 min

1Heat 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.