Vietnamese · vegetarian

Vietnamese-style veggie hotpot

Name: Vietnamese-style veggie hotpot
Yield: 4 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

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Vegetable Oil2 tsp
Ginger4
Garlic Clove2
Butternut Squash½
Soy Sauce2 tsp
Brown Sugar2 tsp
Vegetable Stock200 ml
Green Beans100 g
Spring Onions4
Coriander Leaves
Jasmine Rice

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Method preview

1 steps · 0 min

1
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.