VIETNAMESE VEGGIE HOTPOT

Vietnamese veggie hotpot image

A warming supper dish that's aromatic without being spicy, so the kids can enjoy it too

Provided by Jennifer Joyce

Time 25m

Number Of Ingredients 10

Previous Next

Ingredients

2 tsp vegetable oil
thumb-size piece fresh root ginger , shredded
2 garlic cloves , chopped
½ large butternut squash , peeled and cut into chunks
2 tsp soy sauce
2 tsp soft brown sugar
200ml vegetable stock
100g green bean , trimmed and sliced
4 spring onions , sliced
coriander leaves and cooked basmati or jasmine rice, to serve

Steps:

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.

Nutrition Facts : Calories 75 calories, Fat 2 grams fat, Carbohydrate 13 grams carbohydrates, Sugar 9 grams sugar, Protein 2 grams protein, Sodium 0.53 milligram of sodium