Vietnamese 15 min

Vietnamese-style veggie hotpot

Name: Vietnamese-style veggie hotpot
Total time: 15 min
Yield: 2 servings
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

VegetarianVietnamese

Ingredientsfor 2

260

Cal

12g

Protein

32g

Carbs

10g

Fat

12 tsp Vegetable Oil
24cm finely chopped Ginger
32 chopped Garlic Clove
41/2 Butternut Squash
52 tsp Soy Sauce
62 tsp Brown Sugar
7200ml Vegetable Stock
8100g shredded Green Beans
94 sliced Spring Onions
10To serve Coriander Leaves
11To serve Jasmine Rice

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Instructions

1
step 1 Heat the oil in a medium-size, lidded saucepan.
2
Add the ginger and garlic, then stir-fry for about 5 mins.
3
Add the squash, soy sauce, sugar and stock.
4
Cover, then simmer for 10 mins.
5
Remove the lid, add the green beans, then cook for 3 mins more until the squash and beans are tender.
6
Stir the spring onions through at the last minute, then sprinkle with coriander and serve with rice.