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Vietnamese veggie hotpot

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

  • Prep: 5 mins
    Cook: 20 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 75
  • Carbohydrates 13
  • Saturated Fat 0
  • Sugar 9
  • Protein 2
  • Fat 2
  • Fibre 0
  • Salt 0.53

Nutrition per serving

  • Calories 75
  • Carbohydrates 13
  • Saturated Fat 0
  • Sugar 9
  • Protein 2
  • Fat 2
  • Fibre 0
  • Salt 0.53

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 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.

Method

  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.

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