Vietnamese-style veggie hotpot

Ingredients

• Vegetable Oil — 2 tsp
• Ginger — 4 pcs
• Garlic Clove — 2 pcs
• Butternut Squash — 0.5 pcs
• Soy Sauce — 2 tsp
• Brown Sugar — 2 tsp
• Vegetable Stock — 200 ml
• Green Beans — 100 g
• Spring Onions — 4 pcs
• Coriander Leaves
• Jasmine Rice

Steps

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.