Vietnamese veggie hotpot

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• Frantic Flapjack

  07 January 2009

  Frantic Flapjack rated and commented on this recipe

  

  Good cleansing food for the after Christmas detox

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• yummy grub

  29 January 2009

  yummy grub rated and commented on this recipe

  

  Tried the chicken version of this and it was really tasty and very easy to make.

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• lovesgoodfood

  14 August 2009

  lovesgoodfood commented on this recipe

  This was fab, definately a new family fav.

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• Peen

  01 June 2010

  Peen rated and commented on this recipe

  

  Very nice and quick to make.

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• teapot

  12 September 2010

  teapot rated and commented on this recipe

  

  Nice flavourings, but it did need some protein, I think I would definitely make it again as the sauce was very nice but I would use more of a variety of vegetables and maybe some prawns.

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• thepinkshrink

  22 September 2010

  thepinkshrink rated and commented on this recipe

  

  I did not expect to enjoy this as much as I did. It was really delicious. Will make again.

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• ewa leja

  29 July 2011

  ewa leja commented on this recipe

  Fantastic recipe, very easy to make and very very delicious

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• Tartansanta

  01 August 2011

  Tartansanta commented on this recipe

  I tried the chicken version and the left overs were even better the next day, but I did have to add a tsp of vegetable bouillon and a splash of water because most of the gravy had been used up. The recipe didn't say how big to make the chunks and I must have made mine too small (about 2 cms square) because they started to disintegrate. I used Whole Earth Peanut butter which has a subtle flavour, not too peanutty!

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• icingonthefairycake

  03 August 2011

  icingonthefairycake commented on this recipe

  this is a great veggie dish, i add the peanut butter without the chicken and if you want some protein go for lentils kids love it and always ask for more (as does my veggie mum in law)

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• Louisesmiles

  02 October 2011

  Louisesmiles rated and commented on this recipe

  

  This is a lovely vegeterian dish! Very easy to make.

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• Gin-Genie

  25 October 2011

  Gin-Genie commented on this recipe

  Very easy, and very delicious- and my meat-loving other half loved it. I added a handful of Quorn pieces and substituted half a large sliced red pepper for the green beans.

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• Sarah

  14 March 2012

  Sarah commented on this recipe

  This was very easy to make and tasted fab- will def make again

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• Willowtree

  14 June 2012

  Willowtree commented on this recipe

  Butternut squash, cooked in 13 minutes?! I really doubt it! Still, I'll find out tonight...

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• Fluffy

  19 August 2012

  Fluffy rated and commented on this recipe

  

  Very easy to make, and tasty too.

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• Ashley

  29 August 2012

  Ashley commented on this recipe

  I've been looking for something to compliment two different kinds of spicy shrimp I make often (one grilled, one stir-fried with a thicker sauce), and this is just the ticket. The man in the house also said he'd like this side with duck, so we'll try that next. Will definitely be making again to eat with seafood and poultry!

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• Gemma

  25 September 2012

  Gemma rated and commented on this recipe

  

  I added chicken as suggested-yummy and quick! Lovely colours.

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• Jay

  03 November 2012

  Jay rated and commented on this recipe

  

  Made this last night with chicken and squash. Made my own spring rolls to go with it. Used plenty of crushed ginger and the flavour was awesome. I really didn't expect such nice flavours but thumbs up.

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• Cottlefish

  07 February 2013

  Cottlefish rated and commented on this recipe

  

  This was great! I had sort of low expectations because it seemed so simple, but MMMM! Admittedly, I did add a chili pepper... I like a bit of kick. But for real, this was so good!

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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 beans , trimmed and sliced
• 4 spring onions , sliced
• coriander leaves and cooked basmati or jasmine rice, to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 20 mins

Vegetarian, Vegan, Low-fat

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 beans , trimmed and sliced
• 4 spring onions , sliced
• coriander leaves and cooked basmati or jasmine rice, to serve

PER SERVING

75 kcalories, protein 2g, carbohydrate 13g, fat 2 g, saturated fat 0g, fibre 0g, sugar 9g, salt 0.53 g

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