Vietnamese-style veggie hotpot

• 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

Preparation

1. step 1 Heat the oil in a medium-size, lidded saucepan.
2. Add the ginger and garlic, then stir-fry for about 5 mins.
3. Add the squash, soy sauce, sugar and stock.
4. Cover, then simmer for 10 mins.
5. Remove the lid, add the green beans, then cook for 3 mins more until the squash and beans are tender.
6. Stir the spring onions through at the last minute, then sprinkle with coriander and serve with rice.