Vietnamese veggie hotpot

10-30 minutes 200 kcal or less 4 servings asian butternut squash cheap coriander easy recipes family meals green bean green beans oriental-style quick vegan vegetable curry vegetarian vegetarian stew

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 bean , trimmed and sliced

4 spring onions , sliced

coriander leaves and cooked basmati or jasmine rice, to serve

Method

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.