Vietnamese-style veggie hotpot
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tsp vegetable oil
- thumb-size piece fresh root gingershredded
- 2 garlic cloveschopped
- ½ large butternut squashpeeled and cut into chunks
- 2 tsp soy sauce
- 2 tsp soft brown sugar
- 200ml vegetable stock
- 100g green beantrimmed and sliced
- 4 spring onionssliced
- corianderleaves and cooked basmati or jasmine rice, to serve
Nutrition: per serving
- kcal75
- fat2g
- saturates0g
- carbs13g
- sugars9g
- fibre0g
- protein2g
- salt0.53glow
Method
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.
