Vietnamese-style veggie hotpot

Name: Vietnamese-style veggie hotpot
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Vietnamese
Ingredients: 2 tsp Vegetable Oil; 4cm finely chopped Ginger; 2 chopped Garlic Clove; 1/2 Butternut Squash; 2 tsp Soy Sauce; 2 tsp Brown Sugar; 200ml Vegetable Stock; 100g shredded Green Beans; 4 sliced Spring Onions; To serve Coriander Leaves; To serve Jasmine Rice

Vegetarian Vietnamese

Follow the exact measurements and instructions below.

Ingredients

Vegetable Oil2 tsp

Ginger4cm finely chopped

Garlic Clove2 chopped

Butternut Squash1/2

Soy Sauce2 tsp

Brown Sugar2 tsp

Vegetable Stock200ml

Green Beans100g shredded

Spring Onions4 sliced

Coriander LeavesTo serve

Jasmine RiceTo serve

Instructions

Step 1: step 1

Step 2: 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.