Vietnamese-style veggie hotpot
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- Cuisine
- Vietnamese
- Course
- Main
- Ready in
- 25 min
- Effort
- Some steps
Ingredients
×1
- 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
Method
- 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.
Tags
- vegetarian
- rice
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Recipe text and photography from TheMealDB. Cook time is read from the method where the recipe states one, and estimated otherwise.