4
Vietnamese
Vietnamese-style veggie hotpot
Allergens: Gluten, Soya
A gingery soy hotpot of squash and greens, light, fragrant and built for rice.
Ingredients
- Vegetable oil 2 tsp
- Stock cubes 200 ml
- Soy sauce 2 tsp
- Fresh coriander
- Butternut squash 0.5
- Fresh ginger 4 cm
- Garlic 2
- Green beans 100 g
- Spring onions 4
- Brown sugar 2 tsp
- Jasmine rice
Method
- 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.