Vietnamese-style veggie hotpot

• Vegetable Oil2 tsp
• Ginger4cm finely chopped
• Garlic Clove2 chopped
• Butternut Squash1/2
• Soy Sauce2 tsp
• Brown Sugar2 tsp
• Vegetable Stock¾ cups
• Green Beans3½ oz shredded
• Spring Onions4 sliced
• Coriander LeavesTo serve
• Jasmine RiceTo serve

Instructions

1. 1

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

2. 2

   Add the ginger and garlic, then stir-fry for about 5 mins. Add the squash, soy sauce, sugar and stock.

3. 3

   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.

4. 4

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