VietnameseMain course
Vietnamese-style veggie hotpot
This Vietnamese-style veggie hotpot brings together tender butternut squash and crisp green beans in a fragrant broth. Ginger and garlic form the base, while soy sauce and brown sugar add a balance of savory and sweet notes. It all comes together in a single lidded saucepan, simmering until the vegetables are just right. Serve it with jasmine rice and a scattering of fresh coriander for a complete meal.
15 minServes 4
Method
4 steps · 15 min total
- 01
Sauté aromatics
Heat the 2 teaspoons of vegetable oil in a medium-size, lidded saucepan over medium heat. Add the finely chopped ginger and garlic, then stir-fry for about 5 minutes until fragrant and lightly softened. - 02
Simmer the squash
