Vietnamese veggie hotpot
A warming supper dish that’s aromatic without being spicy, so the kids can enjoy it too
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Prep:5 mins
Cook:20 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 75
-
fat 2g
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saturates 0g
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carbs 13g
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sugars 9g
-
fibre 0g
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protein 2g
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salt 0.53g
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
Tip
Try it with chickenAdd 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.
