Vietnamese-style veggie hotpot

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Vegetable Oil
2 tsp Vegetable Oil
Ginger
4cm finely chopped Ginger
Garlic Clove
2 chopped Garlic Clove
Butternut Squash
1/2 Butternut Squash
Soy Sauce
2 tsp Soy Sauce
Brown Sugar
2 tsp Brown Sugar
Vegetable Stock
200ml Vegetable Stock
Green Beans
100g shredded Green Beans
Spring Onions
4 sliced Spring Onions
Coriander Leaves
To serve Coriander Leaves
Jasmine Rice
To serve Jasmine Rice


Instructions

step 1 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.


Source

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https://www.bbcgoodfood.com/recipes/vietnamese-veggie-hotpot



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