Vietnamese-style veggie hotpot

Name: Vietnamese-style veggie hotpot
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 teaspoon Vegetable Oil; 4 piece Ginger; 2 piece Garlic; 0.5 piece Butternut Squash; 2 teaspoon Soy Sauce; 2 teaspoon Brown Sugar; 200 ml Vegetable Stock; 100 g Green Beans; 4 slice Spring Onions; 1 piece Coriander Leaves; 1 piece Jasmine Rice

by Rafaela Santos

Community· not yet rated

Vegetarian

40 mins

4 servings

basic

(0 reviews)

✓ Gluten-Free✓ Vegetarian⚠ Avoid for Diabetics (High Sugar/Carbs)⚠ High Carbs (Not Keto)⚠ Contains Dairy/Eggs (Non-Vegan)

Ingredients

Brown Sugar2 teaspoonmissing

Jasmine Rice1 piecemissing

Vegetable Stock200 mlmissing

Butternut Squash0.5 piecemissing

Vegetable Oil2 teaspoonmissing

Soy Sauce2 teaspoonmissing

Ginger4 piecemissing

Coriander Leaves1 piecemissing

Garlic2 piecemissing

Green Beans100 gmissing

Spring Onions4 slicemissing

Nutrition (per serving)

≈ Estimated

527Calories

8gProtein

59gCarbs

22gFat

Instructions

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.

Vietnamese-style veggie hotpot

Ingredients

Nutrition (per serving)

Instructions

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