Vietnamese-Style Veggie Hotpot

A light and fragrant vegetable hotpot with butternut squash, green beans and aromatic ginger and garlic. Served over jasmine rice and finished with fresh coriander, it makes a quick and satisfying plant-based meal.

Ingredients

• Jasmine Rice

  ⚖ 150 g 💧 200 ml 🥛 0.845 cup
  kcal/г%DV

  Calories

  54827%

  Protein

  10.721%

  Total Fat

  1.01%

  Carbohydrates

  120.043%
• Butternut Squash

  ⚖ 450 g 1 pcs
  kcal/г%DV

  Calories

  20210%

  Protein

  4.59%

  Total Fat

  0.50%

  Carbohydrates

  48.217%
• Ginger

  ⚖ 40 g 4 pcs
  kcal/г%DV

  Calories

  1346%

  Protein

  3.67%

  Total Fat

  1.72%

  Carbohydrates

  28.610%
• Vegetable Oil

  ⚖ 9.1 g 💧 9.9 ml 🥄 2 tsp
  kcal/г%DV

  Calories

  804%

  Protein

  0.00%

  Total Fat

  9.111%

  Carbohydrates

  0.00%
• Brown Sugar

  ⚖ 8.7 g 💧 9.9 ml 🥄 2 tsp
  kcal/г%DV

  Calories

  331%

  Protein

  0.00%

  Total Fat

  0.00%

  Carbohydrates

  8.53%
• Green Beans

  ⚖ 100 g 3⅓ pcs
  kcal/г%DV

  Calories

  301%

  Protein

  1.83%

  Total Fat

  0.20%

  Carbohydrates

  6.82%
• Spring Onions

  ⚖ 60 g 🧅 4 pcs
  kcal/г%DV

  Calories

  190%

  Protein

  1.12%

  Total Fat

  0.10%

  Carbohydrates

  4.41%
• Garlic Clove

  ⚖ 10 g 🧄 2 pcs
  kcal/г%DV

  Calories

  140%

  Protein

  0.71%

  Total Fat

  0.00%

  Carbohydrates

  2.81%
• Vegetable Stock

  ⚖ 202 g 💧 200 ml 🥛 0.845 cup
  kcal/г%DV

  Calories

  100%

  Protein

  0.50%

  Total Fat

  0.10%

  Carbohydrates

  1.90%
• Soy Sauce

  ⚖ 11.8 g 💧 9.9 ml 🥄 2 tsp
  kcal/г%DV

  Calories

  60%

  Protein

  1.12%

  Total Fat

  0.00%

  Carbohydrates

  0.70%
• Coriander Leaves

  ⚖ 20 g ¾ pcs
  kcal/г%DV

  Calories

  40%

  Protein

  0.40%

  Total Fat

  0.10%

  Carbohydrates

  0.70%

Instructions

• Heat 2 tsp of vegetable oil in a medium-sized lidded saucepan over medium heat. Add the finely chopped ginger and garlic and stir-fry for about 5 minutes until softened and fragrant.
• Add the butternut squash, 2 tsp soy sauce, 2 tsp brown sugar and 200 ml vegetable stock. Cover the pan and simmer for 10 minutes.
• Remove the lid, add 100 g shredded green beans and cook for a further 3 minutes until both the squash and beans are tender. Stir through the sliced spring onions in the last minute of cooking.
• Sprinkle with fresh coriander leaves and serve immediately alongside jasmine rice.