Vietnamese-style veggie hotpot
Instructions
- 1
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.
Recipe from bbcgoodfood.com
Comments
Ingredients delivered in ~45 min
via Instacart from 1,400+ stores
Save it for next time
Ingredients (11)
- •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
Cook next with these ingredients
These recipes use most of what’s already in this cart.
Lemongrass beef stew with noodles
You’d also need: Beef, Five Spice Powder, Lemongrass Stalks, Lime +1 more
Jerk chicken with rice & peas
You’d also need: Allspice, Chicken Thighs, Coconut Milk, Lime +3 more
Thai pork & peanut curry
You’d also need: Coconut Milk, Lime, Peanut Butter, Pork Tenderloin +2 more
Coconut Curry Ramen Noodles
You’d also need: Block Tofu, Coconut Milk, Curry Paste, Curry Powder +4 more