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Vietnamese Veggie Hotpot

Country.Chef's picture
Ingredients
  Vegetable oil 2 Teaspoon
  Fresh ginger root 1⁄4 , shredded (Thumb-Size Piece)
  Garlic 2 Clove (10 gm), chopped
  Butternut squash 1⁄2 Large, peeled and cut into chunks
  Soy sauce 2 Teaspoon
  Soft brown sugar 2 Teaspoon
  Vegetable stock 7 Fluid Ounce (200 Milliliter)
  Green beans 4 Ounce, trimmed and sliced (100 Gram)
  Spring onions 4 , sliced
Directions

MAKING
1) In a medium-size lidded saucepan, heat up oil.
2) Add ginger and garlic to stir-fry for about 5 minutes.
3) Add squash, soy sauce, sugar and stock.
4) Cover with the lid and simmer the liquid for 10 minutes.
5) Remove lid and add green beans. Cook for another 3 minutes or until the squash and beans turn tender.
6) Add spring onions and stir through at the last moment of cooking.

SERVING
7) Garnish with coriander to serve with rice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Rice, Butternut
Restriction: 
Vegetarian
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
2

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