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Vietnamese veggie hotpot

Vietnamese veggie hotpot

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A star rating of 4.5 out of 5.24 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

A warming supper dish that's aromatic without being spicy, so the kids can enjoy it too

  • Vegan
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal75
fat2g
saturates0g
carbs13g
sugars9g
fibre0g
protein2g
low insalt0.53g
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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 bean , trimmed and sliced
  • 4 spring onions , sliced
  • coriander leaves and cooked basmati or jasmine rice, to serve

Method

  • STEP 1

    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.

RECIPE TIPS
TRY IT WITH CHICKEN

Add 2 chicken breasts, sliced, to the ginger and garlic, then stir-fry for a few mins until browned. Stir in the squash, soy sauce, sugar, stock and 2 tbsp crunchy peanut butter, then cook as above. Remove the lid, cook for a few mins more until thickened, then scatter with coriander and serve spooned over bowls of rice.

Goes well with

Recipe from Good Food magazine, January 2009

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Overall rating

A star rating of 4.5 out of 5.24 ratings
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