Name: Vietnamese-style veggie hotpot
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

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Vietnamese-style veggie hotpot

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

Instructions

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.