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

Nutrition per serving

  • kcal 75
  • fat 2g
  • saturates 0g
  • carbs 13g
  • sugars 9g
  • fibre 0g
  • protein 2g
  • salt 0.53g


  • 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


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.


  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.

Suggested recipes from this collection...