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Vietnamese-style veggie hotpot

Vietnamese-style veggie hotpot in a white bowl with rice

Vietnamese-style veggie hotpot

Name: Vietnamese-style veggie hotpot
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: Vietnamese
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

Jennifer Joyce

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Serves 4

Easy

Prep: 5 mins

Cook: 20 mins

A star rating of 4.5 out of 5.26 ratingsRate

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A warming vegan supper that's aromatic without being spicy, so the kids can enjoy it, too

Egg-free

Vegan

Vegetarian

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Easy noodles

A star rating of 3.8 out of 5.23 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal75
fat2g
saturates0g
carbs13g
sugars9g
fibre0g
protein2g
salt0.53g

low

Method

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.

RECIPE TIPS

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.

Recipe from Good Food magazine, January 2009

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A star rating of 4.5 out of 5.26 ratings

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