Vietnamese-style veggie hotpot

Add the ginger and garlic to the saucepan and stir-fry for 5 minutes until fragrant.

Ingredients

28½ g of Soy Sauce

15 mL of Ginger

2 cloves of Garlic

Equipment

Heavy-Bottomed Pot With Lid

Spatula

Add the cubed squash, soy sauce, sugar, and vegetable stock to the pan. Cover and simmer for 10 minutes.

Ingredients

15 mL of Vegetable Oil

30 mL of Soy Sauce

475 mL of Vegetable Stock

5 mL of Sugar

475 mL of Squash

240 mL of Stock

Equipment

Heavy-Bottomed Pot With Lid

Remove the lid, add the green beans, and continue to cook for 3 minutes until the vegetables are tender.

Ingredients

15 mL of Vegetable Oil

240 mL of Vegetable Stock

240 mL of Green Beans

Equipment

Heavy-Bottomed Pot With Lid

Stir in the spring onions, sprinkle with fresh coriander, and serve immediately alongside steamed rice.

Ingredients

2 pieces of Spring Onions

15 mL of Coriander Leaves

475 mL of Steamed Rice

Equipment

Spatula