Vietnamese-Style Veggie Hotpot

Ingredients

• 2 tspvegetable oil
• 1 1/2 tbspginger, a 1½-inch (4 cm) piece, finely chopped
• 2 clovesgarlic, chopped
• 1/2butternut squash, half a squash, peeled and cubed
• 2 tspsoy sauce
• 2 tspbrown sugar
• 3/4 cupvegetable stock
• 3 1/2 ozgreen beans, trimmed and shredded
• 4scallions, sliced
• fresh cilantro, to serve
• 5 1/4 ozjasmine rice, to serve

Method

1. 1

   Heat the oil in a medium lidded saucepan over medium-low heat. Add the ginger and garlic and cook, stirring, for about 5 minutes, until soft and fragrant but not browned.

2. 2

   Add the squash, soy sauce, sugar and stock. Cover and simmer for 10 minutes.

3. 3

   Remove the lid, add the green beans and cook for 3 more minutes until the squash and beans are tender.

4. 4

   Stir through the scallions. Sprinkle with cilantro and serve with jasmine rice.

Nutrition per serving