Vietnamese veggie hotpot
Vietnamese veggie hotpot
A warming supper dish that's aromatic without being spicy, so the kids can enjoy it too
- Prep: 5 mins
Cook: 20 mins - Serves 4
- Easy
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 beans, trimmed and sliced
- 4 spring onions, sliced
- coriander leaves and cooked basmati or jasmine rice, to serve
Try it with chicken
Add 2 chicken breasts, sliced, to the ginger and
garlic, then stir-fry for a few mins until browned. Stir
in the squash, soy sauce, sugar, stock and 2 tbsp
crunchy peanut butter, then cook as above.
Remove the lid, cook for a few mins more until
thickened, then scatter with coriander and serve
spooned over bowls of rice.
Method
-
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.
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