Vietnamese Vegetable Hotpot

An aromatic and delicate vegetable hotpot Vietnamese-style with butternut squash, green beans, and fragrant jasmine rice. This one-pot dish is perfect for a light yet satisfying lunch.

Ingredients

• 2 tsp Vegetable oil
• 4 pcs Ginger
• 2 clove Garlic
• 0.5 pcs Butternut squash
• 2 tsp Soy sauce
• 2 tsp Brown sugar
• 200 ml Vegetable broth
• 100 g Green beans
• 4 pcs Green onions
• 1 bunch Cilantro leaves
• 150 g Jasmine rice

Instructions

1. Heat the vegetable oil in a medium-sized pot with a lid. Add the ginger and garlic, sauté while stirring for about 5 minutes until fragrant.
2. Add the diced butternut squash, soy sauce, brown sugar, and vegetable broth. Cover with a lid and simmer for 10 minutes until the squash is tender.
3. Remove the lid, add the green beans, and cook for another 3 minutes until the vegetables are soft and tender.
4. At the last moment, stir in the chopped green onions. Serve the hotpot with jasmine rice, garnished with fresh cilantro leaves.