Vietnamese·non-vegetarian·easy

Vietnamese-style veggie hotpot

Name: Vietnamese-style veggie hotpot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 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

Alright, folks, let me tell you about my Vietnamese-style veggie hotpot that will warm your soul and fill your belly. Trust me, I've had my fair share of kitchen mishaps, like mistaking salt for sugar once (yikes!), but this recipe is foolproof. First off, heat up some oil and get that ginger and garlic sizzling - it's like a flavor explosion in your kitchen! Here's a tip for you: if you want to kick it up a notch, add a splash of sesame oil for an extra nutty taste. Now, picture this: one time, I accidentally used chili soy sauce instead of regular soy sauce. Let's just say, my hotpot was on fire - literally! So, make sure you double-check your labels, folks. As your hotpot simmers away, take a moment to appreciate the aromas wafting through your home. It's pure bliss, I tell you. And when you're ready to serve, don't forget to top it off with fresh coriander - it's like the cherry on top of a delicious masterpiece. So there you have it, a veggie hotpot that's bursting with Vietnamese flavors and a touch of my culinary wisdom. Enjoy every spoonful, my friends!

45 min(prep 15 + cook 30)

4 servings

250 kcal

4.4

Ingredients

Vegetable Oil2 tsp
Ginger4cm finely chopped
Garlic Clove2 chopped
Butternut Squash1/2
Soy Sauce2 tsp
Brown Sugar2 tsp
Vegetable Stock200ml
Green Beans100g shredded
Spring Onions4 sliced
Coriander LeavesTo serve
Jasmine RiceTo serve

Nutrition

250 kcalper serving

Protein5g7%

Carbs45g60%

Fat7g9%

Fiber8g11%

Sugar10g13%

Directions

1
step 1
2
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.

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