Vietnamese-style veggie hotpot
A Vietnamese dinner. Ready in about 43 minutes. Difficulty: medium.
- 23 minPrep (about)
- 20 minCook (about)
- 43 minTotal time
- 4Servings
- MediumDifficulty
MealCovered is invite-only right now. Join the waitlist and we'll let you know.
Join the waitlist Not nowIngredients
Main ingredient
- To serve jasmine rice
Fresh & other
- 1 ginger
- 1 garlic clove
- ¼ butternut squash
- ½ tsp brown sugar
- 3 ½ tbsp vegetable stock Shopping tip: Vegetable broth (carton or can), or a bouillon cube in hot water.
- 1 oz green beans
- 1 green onion Shopping tip: Green onions (scallions).
- To serve cilantro Shopping tip: Fresh cilantro (UK: coriander). Use the leaves and soft stems.
Sauces & oils
- ½ tsp vegetable oil
- ½ tsp soy sauce
How to make it
Steps in our own plain words.
-
Heat your oil in a medium-size, lidded pot.
-
Add the ginger and garlic.
-
Stir-fry for about 5 mins.
-
Add the stock, sugar, soy sauce and squash.
-
Cover.
-
Simmer for 10 mins.
-
Remove the lid.
-
Add the green beans.
-
Heat for 3 mins more till the squash and beans are tender.
-
Mix the spring onions through at the last min.
-
Sprinkle with coriander.
-
Serve with rice.
On the side: Cucumber salad
A side we added to round out the meal. It is not part of the original recipe.
How to make it (10 min)
- Thinly slice the cucumbers.
- Toss with the rice vinegar and a pinch of salt. Let it sit a few minutes.
More vegetarian recipes
Want a whole week planned?
MealCovered plans a week of dinners and makes one grocery list. MealCovered is invite-only right now. Join the waitlist and we'll let you know.
Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.