Vietnamese Vegan Hot Pot Food
VIETNAMESE VEGGIE HOTPOT
A warming supper dish that's aromatic without being spicy, so the kids can enjoy it too
Provided by Jennifer Joyce
Time 25m
Number Of Ingredients 10
Steps:
- Heat the oil in a medium-size, lidded saucepan. Add the ginger and garlic, then stir-fry for about 5 mins. Add the squash, soy sauce, sugar and stock. Cover, then simmer for 10 mins. Remove the lid, add the green beans, then cook for 3 mins more until the squash and beans are tender. Stir the spring onions through at the last minute, then sprinkle with coriander and serve with rice.
Nutrition Facts : Calories 75 calories, Fat 2 grams fat, Carbohydrate 13 grams carbohydrates, Sugar 9 grams sugar, Protein 2 grams protein, Sodium 0.53 milligram of sodium
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