Vietnamese-style veggie hotpot

Name: Vietnamese-style veggie hotpot
Cuisine: Vietnamese
Ingredients: 2 tsp Vegetable Oil; 4cm finely chopped Ginger; 2 chopped Garlic Clove; 1/2 Butternut Squash; 2 tsp Soy Sauce; 2 tsp Brown Sugar; 200ml Vegetable Stock; 100g shredded Green Beans; 4 sliced Spring Onions; To serve Coriander Leaves; To serve Jasmine Rice

Ingredients

11 items

Directions

1 steps

Origin

Vietnamese

Prep Checklist

Ingredients (11)

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

Video Tutorial

Preparation & Cooking

Instructions (1 Steps)

0/1 completed

01
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.

Vietnamese-style veggie hotpot

Ingredients (11)

Video Tutorial

Instructions (1 Steps)

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