Vietnamese-style veggie hotpot
Ingredients
Vegetable Oil2 tsp
Ginger4cm finely chopped
Garlic Clove2 chopped
Butternut Squash1/2
Soy Sauce2 tsp
Brown Sugar2 tsp
Vegetable Stock200ml
Green Beans100g shredded
Spring Onions4 sliced
Coriander LeavesTo serve
Jasmine RiceTo serve
Instructions
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.
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