Vietnamese veggie hotpot
Ingredients
- 2 tsp vegetable oil
- thumb-size piece fresh root ginger, shredded
- 2 garlic clove, 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 onion, sliced
- coriander leaves and cooked basmati or jasmine rice, to serve
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