Vietnamese-style veggie hotpot

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

1. 1

   step 1 Heat the oil in a medium-size, lidded saucepan.

2. 2

   Add the ginger and garlic, then stir-fry for about 5 mins.

3. 3

   Add the squash, soy sauce, sugar and stock.

4. 4

   Cover, then simmer for 10 mins.

5. 5

   Remove the lid, add the green beans, then cook for 3 mins more until the squash and beans are tender.

6. 6

   Stir the spring onions through at the last minute, then sprinkle with coriander and serve with rice.