Vietnamese-style Veggie Hotpot

Ingredients

• 2 tsp vegetable oil
• 4 cm ginger
• 2 clove garlic
• 1 lb butternut squash
• 2 tsp soy sauce
• 2 tsp brown sugar
• 400 ml vegetable broth
• 200 g green beans
• 4 green onions
• ¼ cup cilantro leaves (optional)
• 2 cup jasmine rice (optional)

Steps

1. Heat vegetable oil in a lidded saucepan over medium heat.
2. Add ginger and garlic, then stir-fry for 5 minutes.
3. Stir in butternut squash, soy sauce, brown sugar, and vegetable broth. Cover and simmer for 10 minutes.
4. Remove the lid, add green beans, and cook for 3 more minutes until squash and beans are tender.
5. Stir in sliced green onions just before serving.
6. Garnish with fresh cilantro leaves and serve hot with jasmine rice, if desired.