Vietnamese-style veggie hotpot

Ingredients

• 2 tsp — Vegetable Oil
• 1 4cm finely chopped — Ginger
• 2 chopped — Garlic Clove
• 0.5 pcs — Butternut Squash
• 2 tsp — Soy Sauce
• 2 tsp — Brown Sugar
• 1 200ml — Vegetable Stock
• 1 100g shredded — Green Beans
• 4 sliced — Spring Onions
• 1 To serve — Coriander Leaves
• 1 To serve — Jasmine Rice

Steps

1. step 1
2. 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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