VegetarianVietnamese
Vietnamese-style veggie hotpot
Ingredients
- Vegetable Oil — 2 tsp
- Ginger — 4cm finely chopped
- Garlic Clove — 2 chopped
- Butternut Squash — 1/2
- Soy Sauce — 2 tsp
- Brown Sugar — 2 tsp
- Vegetable Stock — 200ml
- Green Beans — 100g shredded
- Spring Onions — 4 sliced
- Coriander Leaves — To serve
- Jasmine Rice — To serve
Instructions
step 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.