Vietnamese-style veggie hotpot

Por Yodeimi Gómez

A delicious vegetarian recipe from Vietnamese cuisine. 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,...

4.9 from 1890 votes

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Tiempo Preparación 30

Tiempo Cocción 15

Tiempo Total 45

Plato Vegetarian

Cocina Vietnamese

Raciones

Ingredientes

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

Instrucciones

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.

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