Vietnamese-style veggie hotpot

2 tsp Vegetable Oil

4cm finely chopped Ginger

2 chopped Garlic Clove

1/2 Butternut Squash

2 tsp Soy Sauce

2 tsp Brown Sugar

200ml Vegetable Stock

100g shredded Green Beans

4 sliced Spring Onions

To serve Coriander Leaves

To serve Jasmine Rice

1- step 1 Heat the oil in a medium-size, lidded saucepan.

2- Add the ginger and garlic, then stir-fry for about 5 mins.

3- Add the squash, soy sauce, sugar and stock.

4- Cover, then simmer for 10 mins.

5- Remove the lid, add the green beans, then cook for 3 mins more until the squash and beans are tender.

6- Stir the spring onions through at the last minute, then sprinkle with coriander and serve with rice.