Vietnamese-style veggie hotpot

Name: Vietnamese-style veggie hotpot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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

Pure Veg📍Vietnamese🍽️Lunch & Dinner⏱️30 mins⚡Medium👥Serves 4Vegetarian

Ingredients for Vietnamese-style veggie hotpot

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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

step 1

Step-by-Step 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.