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Vietnamese-style veggie hotpot

Ingredients

  1. Step 1 2 tsp vegetable oil
  2. Step 2 thumb-size piece fresh root ginger , shredded
  3. Step 3 2 garlic cloves , chopped
  4. Step 4 ½ large butternut squash , peeled and cut into chunks
  5. Step 5 2 tsp soy sauce
  6. Step 6 2 tsp soft brown sugar
  7. Step 7 200ml vegetable stock
  8. Step 8 100g green bean , trimmed and sliced
  9. Step 9 4 spring onions , sliced
  10. Step 10 coriander leaves and cooked basmati or jasmine rice, to serve
Vietnamese-style veggie hotpot
Calories: 75 Carbohydrate: 13 g Protein: 2 g Fat: 2 g
Cook time: 25 minutes Prep time: 5 minutes Total time: 30 minutes Servings: 4

TAGS

vietnamese Josh Eagleton 10-30 minute 200 kcal or less 4 serving Asian Butternut squash Cheap Coriander Easy Family meal Green bean Green bean Jennifer Joyce Oriental-style Quick Vegan Vegetable curry Vegetarian Vegetarian hotpot Vegetarian stew

Directions

  1. 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.