Vietnamese-style veggie hotpot — butternut squash and green beans simmered in a fragrant ginger, garlic and soy broth, finished with spring onions and coriander. A quick, healthy vegetarian bowl.
- 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
Video
Preparation
- Heat the oil in a medium-size lidded saucepan. Add the ginger and garlic and stir-fry for about 5 minutes. Add the squash, soy sauce, sugar and stock, cover, and simmer for 10 minutes. Remove the lid, add the green beans, and cook for 3 minutes 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.
