Ingredients (11)⌄
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
Vietnamese-style veggie hotpot
Remove the lid, add the green beans, then cook for 3 mins more until the squash and beans are tender.