Vietnamese-style veggie hotpot
Vietnamese-style vegetarian hotpot — a veggie recipe inspired by Vietnamese flavors.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Vietnamese, Dinner
Ingredients
- 2 tbsp vegetable oil
- 4 pcs cm finely chopped ginger
- 2 pcs garlic cloves
- 0.5 pcs butternut squash
- 2 ml soy sauce
- 2 g brown sugar
- 200 ml vegetable stock
- 100 g green beans
- 4 g spring onion
- 1 pcs to serve coriander leaves
- 1 pcs to serve jasmine rice
Instructions
- Warm the oil in a medium saucepan with a lid over medium heat.
- Add the ginger and garlic and sauté, stirring, for about 5 minutes.
- Stir in the squash, soy sauce, sugar and stock.
- Cover the pan and let it simmer for 10 minutes.
- Remove the lid and add the green beans.
- Cook for another 3 minutes or so, until the squash and beans are tender.
- Fold the spring onions in during the final minute.
- Scatter coriander over the top and serve with rice.