Vietnamese-style Veggie Hotpot
A fragrant Vietnamese-style vegetable hotpot with butternut squash, green beans, ginger, and spring onions, served with jasmine rice.
- 30 min
- 280 kcal
- Vegetarian
- Vietnamese
Mellowpan tip: Ready in 30 min. A good one for a busy weeknight.
Ingredients
For 2 servings
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Steps
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Step 1:
Heat the oil in a medium-sized lidded saucepan.
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Step 2:
Add the ginger and garlic, then stir-fry for about 5 minutes.
5 min -
Step 3:
Add the squash, soy sauce, brown sugar, and vegetable stock.
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Step 4:
Cover and simmer for 10 minutes.
10 min -
Step 5:
Remove the lid and add the green beans.
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Step 6:
Cook for 3 minutes more, until the squash and beans are tender.
3 min -
Step 7:
Stir through the spring onions at the last minute.
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Step 8:
Sprinkle with coriander leaves.
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Step 9:
Serve with jasmine rice.
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