Vietnamese-style veggie hotpot

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

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Warm the oil in a lidded saucepan over medium heat.
2. Tip in the ginger and garlic and fry for about 5 mins, stirring so they don't catch.
3. Add the butternut squash, soy sauce, brown sugar and stock.
4. Put the lid on and let it simmer for 10 mins.
5. Take the lid off, stir in the green beans, and cook for a further 3 mins, until the squash and beans are tender.
6. Fold through the spring onions just before taking off the heat.
7. Scatter with coriander leaves and serve alongside jasmine rice.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.