Serves 4
25 min
Vietnamese-Style Vegetable Hotpot
Recipe GLPRef616a22a2ab2a
A fragrant, warming vegetable hotpot inspired by Vietnamese cuisine. Fresh ginger and garlic infuse tender butternut squash and crisp green beans in a savory broth, finished with bright spring onions and cilantro. Served alongside fluffy rice, this plant-based dish is both comforting and nourishing.
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Ingredients
2 tsp vegetable oil
1 thumb-size piece fresh ginger, shredded
2 garlic cloves, minced
½ large butternut squash, peeled and cut into chunks
2 tsp soy sauce
2 tsp soft brown sugar
200 ml vegetable stock
100 g green beans, trimmed and sliced
4 spring onions, sliced
Fresh cilantro leaves, for serving
Cooked jasmine or basmati rice, for serving
Directions
Heat the vegetable oil in a medium-sized saucepan with a lid over medium-high heat.
Add the shredded ginger and minced garlic to the hot oil and stir-fry for about 5 minutes until fragrant and lightly golden.
Add the butternut squash chunks, soy sauce, brown sugar, and vegetable stock. Stir to combine.
Cover the saucepan with the lid and reduce heat to medium. Simmer for 10 minutes until the squash begins to soften.
Remove the lid and add the trimmed green beans, stirring them in well.
Continue cooking uncovered for 3 minutes more, until the squash is tender and the beans are cooked through but still slightly crisp.
Stir in the sliced spring onions during the last minute of cooking.
Serve the hotpot in bowls, scattered with fresh cilantro leaves and accompanied by fluffy jasmine or basmati rice.
