Vietnamese-Style Veggie Hotpot

Ingredients

• 2 tspvegetable oil
• ginger, 4 cm piece, finely chopped
• 2 clovegarlic, chopped
• 1/2butternut squash, half a squash, peeled and cubed
• 2 tspsoy sauce
• 2 tspbrown sugar
• 200 mlvegetable stock
• 100 ggreen beans, trimmed and shredded
• 4spring onions, sliced
• fresh coriander, to serve
• jasmine rice, to serve

Method

1. 1

   Heat the oil in a medium lidded saucepan. Add the ginger and garlic and stir-fry for about 5 minutes.

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 spring onions. Sprinkle with coriander and serve with jasmine rice.