Vietnamese veggie hotpot

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

PREP: 5 MINSCOOK: 20 MINS

• Vegetarian

Nutrition: per serving

• kcal75
 
• fat2g
 
• saturates0g
 
• carbs13g
 
• sugars9g
 
• fibre0g
 
• protein2g
 
• salt0.53g

Ingredients

• 2 tsp vegetable oil
• thumb-size piece fresh root ginger
  
  , shredded
• 2 garlic clove, chopped
• ½ large butternut squash, peeled and cut into chunks
• 2 tsp soy sauce
  
• 2 tsp soft brown sugar
  
• 200ml vegetable stock
• 100g green bean, trimmed and sliced
• 4 spring onion
  
  , sliced
• coriander leaves and cooked basmati or jasmine rice, to serve

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.