Vegetarian casserole recipe for 4 people, takes only 20 mins; recipe has vegetable oil, ginger, garlic clove, butternut squash, soy sauce, sugar, vegetable stock, green bean, spring onion and coriander.
Vietnamese veggie hotpot
Course: Vegetarian casserole
Servings
4
servings
Prep time
5 mins
Ingredients
- Vegetable Oil: 2 tsp vegetable oil
- Ginger: thumb-size piece fresh root ginger, shredded
- Garlic Clove: 2 garlic cloves, chopped
- Butternut Squash: 1/2 large butternut squash, peeled and cut into chunks
- Soy Sauce: 2 tsp soy sauce
- Sugar: 2 tsp soft brown sugar
- Vegetable Stock: 200ml vegetable stock
- Green Bean: 100g green bean, trimmed and sliced
- Spring Onion: 4 spring onions, sliced
- Coriander: coriander leaves and cooked basmati or jasmine rice, to serve
Directions
- 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.
