Vietnamese-style veggie hotpot

Name: Vietnamese-style veggie hotpot
Prep time: 15 min
Total time: 15 min
Yield: 2 servings
Ingredients: 2 tsp Vegetable Oil; 4cm finely chopped Ginger; 2 chopped Garlic Clove; 1/2 Butternut Squash; 2 tsp Soy Sauce; 2 tsp Brown Sugar; 200ml Vegetable Stock; 100g shredded Green Beans; 4 sliced Spring Onions; To serve Coriander Leaves; To serve Jasmine Rice

30g+ Protein40g+ ProteinLow FatQuickVegetarianFat Loss

Ingredients

2 tsp Vegetable Oil
4cm finely chopped Ginger
2 chopped Garlic Clove
1/2 Butternut Squash
2 tsp Soy Sauce
2 tsp Brown Sugar
200ml Vegetable Stock
100g shredded Green Beans
4 sliced Spring Onions
To serve Coriander Leaves
To serve Jasmine Rice

Instructions

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.