Step 1 of 4
Vietnamese-Style Veggie Hotpot
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.
Step 2
Add the squash, soy sauce, sugar and stock. Cover and simmer for 10 minutes.
Step 3
Remove the lid, add the green beans and cook for 3 more minutes until the squash and beans are tender.
Step 4
Stir through the scallions. Sprinkle with cilantro and serve with jasmine rice.