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
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Join the waitlist Not nowIngredients
Main ingredient
- To serve jasmine rice
Fresh & other
- 10 ginger
- 5 garlic cloves
- 1 ¼ butternut squashes
- 1 ½ tbsp brown sugar
- 2 cups vegetable stock Shopping tip: Vegetable broth (carton or can), or a bouillon cube in hot water.
- 9 oz green beans
- 10 green onions Shopping tip: Green onions (scallions).
- To serve cilantro Shopping tip: Fresh cilantro (UK: coriander). Use the leaves and soft stems.
Sauces & oils
- 1 ½ tbsp vegetable oil
- 1 ½ tbsp soy sauce
How to make it
Steps in our own plain words.
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Heat your oil in a medium-size, lidded pot.
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Add the ginger and garlic.
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Stir-fry for about 5 mins.
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Add the stock, sugar, soy sauce and squash.
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Cover.
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Simmer for 10 mins.
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Remove the lid.
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Add the green beans.
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Heat for 3 mins more till the squash and beans are tender.
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Mix the spring onions through at the last min.
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Sprinkle with coriander.
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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.
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.