Vietnamese Veggie Hotpot
This delicious stir-fry combines the vibrant flavors of fresh ginger and garlic with tender butternut squash, crisp green beans, and fragrant spring onions. A touch of soy sauce and brown sugar meld together with the vegetables, creating a satisfying dish that perfectly complements a serving of fluffy basmati or jasmine rice. Enjoy the comforting warmth and wholesome goodness of this flavorful meal!
— Constant Cookbook
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 beans , trimmed and sliced
- 4 spring onions , sliced
- coriander leaves and cooked basmati or jasmine rice, to serve
Instructions
- 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.
Cook Time
20M
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 75 calories
- Fat Content: 2 grams fat
- Carbohydrate Content: 13 grams carbohydrates
- Sugar Content: 9 grams sugar
- Protein Content: 2 grams protein
- Sodium Content: 0.53 milligram of sodium
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