Vietnamese Veggie Hotpot
Warming aromatic ginger and garlic broth packed with tender butternut squash and fresh green beans.
Ingredients
2 tsp vegetable oil1L
4cm fresh ginger, finely chopped100g
2 garlic cloves, chopped3 pack
1/2 butternut squash, peeled and cubed1 unit
2 tsp soy sauce150ml
2 tsp brown sugar500g
200ml vegetable stock10 cubes
100g green beans, trimmed and shredded200g
4 spring onions, sliced1 bunch
Small handful fresh coriander30g
150g jasmine rice to serve500g
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.
Cost to cook
2
serves 2 ·
Mostly estimated prices. Full-pack shop cost · about £6.71 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£13.81 est. · serves 2