Vietnamese-style veggie hotpot

A traditional Vietnamese dish in the Vegetarian classification, featuring 11 distinct ingredients. Follow the measured proportions below for authentic results.

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Recipe Reference #53236

Ingredients

0/11 prepped

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

Preparation Instructions

Read all instructions before beginning prep work.

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.