Vietnamese-style veggie hotpot
Category: Low Calorie Recipes
A warming vegan supper that's aromatic without being spicy, so the kids can enjoy it, too
ingredients
- 2 tsp vegetable oil
- thumb-size piece fresh root ginger, shredded
- 2 garlic cloves, chopped
- ½ large butternut squash, peeled and cut into chunks
- 2 tsp soy sauce
- 2 tsp soft brown sugar
- 200ml vegetable stock
- 100g green bean, trimmed and sliced
- 4 spring onions, sliced
- coriander leaves and cooked basmati or jasmine rice, to serve
Direction
- 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.