Serves 4
25 min
Vietnamese Veggie Hotpot
Recipe GLPRc1a0e37f0206b3
A fragrant and warming Vietnamese-inspired vegetable hotpot featuring tender butternut squash, crisp green beans, and aromatic ginger and garlic simmered in a light soy-based broth. Spring onions and fresh coriander add brightness to this simple, comforting main course, best served over fluffy jasmine or basmati rice.
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Ingredients
2 teaspoons vegetable oil
1 thumb-size piece fresh ginger root, peeled and shredded
2 garlic cloves, finely chopped
½ large butternut squash, peeled and cut into 1-inch chunks
2 teaspoons soy sauce
2 teaspoons soft brown sugar
200 milliliters vegetable stock
100 grams green beans, trimmed and sliced into 2-inch pieces
4 spring onions, sliced into 1-inch pieces
Fresh coriander leaves, for garnish
Cooked jasmine or basmati rice, for serving
Directions
Heat the vegetable oil in a medium lidded saucepan over medium heat. Once shimmering, add the shredded ginger and chopped garlic.
Stir-fry the ginger and garlic for approximately 5 minutes until fragrant and lightly softened, stirring occasionally to prevent sticking.
Add the butternut squash chunks, soy sauce, brown sugar, and vegetable stock to the pan, stirring to combine everything evenly.
Cover the saucepan with the lid and reduce heat to medium-low. Simmer for 10 minutes until the squash begins to soften.
Remove the lid and add the sliced green beans directly to the simmering broth.
Cook uncovered for an additional 3 minutes, stirring gently, until the squash is completely tender and the beans are cooked through but still slightly crisp.
Remove from heat and stir in the sliced spring onions, allowing them to soften slightly from the residual heat.
Divide the hotpot among serving bowls and top generously with fresh coriander leaves. Serve immediately alongside fluffy jasmine or basmati rice.
