Vietnamese-style veggie hotpot

• 2 tsp vegetable oil↗ tsp
• thumb-size piece fresh root ginger

  shredded

• garlic cloves↗2

  chopped

• ½ large butternut squash

  peeled and cut into chunks

• 2 tsp soy sauce↗ tsp
• 2 tsp soft brown sugar↗ tsp
• vegetable stock↗200ml ml
• green bean↗100g g

  trimmed and sliced

• spring onions↗4

  sliced

• coriander

  leaves and cooked basmati or jasmine rice, to serve

Step-by-step instructions

1. 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.