Vietnamese-style veggie hotpot

Method3 steps · about 25 min

1. 1

   Step 1: Heat the vegetable oil (2 tsp) in a medium lidded saucepan. Stir-fry the chopped ginger and garlic (2) for about 5 minutes.

   Stir-fry ginger and garlic · 5 minUses 2 tsp vegetable oil · A 4 cm piece of fresh root ginger, finely chopped · 2 garlic cloves, chopped

2. 2

   Step 2: Add the squash chunks, soy sauce (2 tsp), brown sugar and vegetable stock (200 ml). Cover and simmer for 10 minutes.

   Simmer squash · 10 minUses Cooked ginger and garlic in oil · ½ large butternut squash, peeled and cut into chunks · 2 tsp soy sauce · 2 tsp soft brown sugar · 200 ml vegetable stock

3. 3

   Step 3: Uncover and add the green beans (100 g). Cook for 3 minutes more, or until both squash and beans are tender. Stir in the spring onions (4) at the end, finish with coriander and serve with ready cooked rice.

   Finish cooking squash and green beans · 3 minUses Squash cooking in the complete ginger-and-garlic broth · 100 g green beans, trimmed and sliced · 4 spring onions, sliced · Fresh coriander leaves, as needed to serve · Cooked jasmine or basmati rice, as needed to serve