Vietnamese veggie hotpot

Name: Vietnamese veggie hotpot
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Vietnamese, Asian
Ingredients: 2 teaspoons vegetable oil; 1 thumb-size fresh root ginger, shredded; 2 garlic cloves, chopped; 1 larges butternut squash, peeled and cut into chunks; 2 teaspoons soy sauce; 2 teaspoons soft brown sugar; 200 milliliters vegetable stock; 100 grams green bean, trimmed and sliced; 4 spring onions, sliced; 1 leave coriander and cooked basmati or jasmine rice, to serve

Vietnamese veggie hotpot requires approximately 25 minutes from start to finish. For 61 cents per serving, you get a side dish that serves 4. One serving contains 85 calories, 2g of protein, and 2g of fat. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. A mixture of butternut squash, thumb-size piece root ginger, soy sauce, and a handful of other ingredients are all it takes to make this recipe so flavorful. This recipe is typical of Vietnamese cuisine.

Instructions

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

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add the ginger and garlic, then stir-fry for about 5 mins.

Ingredients you will need

Garlic

Ginger

Add the squash, soy sauce, sugar and stock. Cover, then simmer for 10 mins.

Ingredients you will need

Soy Sauce

Squash

Stock

Sugar

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.

Ingredients you will need

Spring Onions

Green Beans

Coriander

Squash

Beans

Rice

Equipment

Sauce Pan

Ingredients

Servings:

2teaspoons

vegetable oil 1

thumb-size fresh root ginger, shredded 2

garlic cloves, chopped 1larges

butternut squash, peeled and cut into chunks 2teaspoons

soy sauce 2teaspoons

soft brown sugar 200milliliters

vegetable stock 100grams

green bean, trimmed and sliced 4

spring onions, sliced 1leave

coriander and cooked basmati or jasmine rice, to serve

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Beaumont Hope Marguerite Chenin Blanc with a 5 out of 5 star rating seems like a good match. It costs about 35 dollars per bottle.