Try this quick and tasty Vietnamese veggie hotpot perfect for any night of the week.
2 tsp vegetable oil
Thumb-sized piece fresh root ginger, shredded
2 garlic cloves, chopped
1/2 large butternut squash, peeled and cut into chunks
2 tsp soy sauce
2 tsp soft brown sugar
200ml/7fl oz vegetable stock
100g/4oz green beans, trimmed and sliced
4 spring onions, sliced
coriander leaves and cooked basmati or jasmine rice, to serve
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.
75 kcals, protein 2g, carbs 13g, fat 2g, sat fat none, fibre 3g, sugar 9g, salt 0.53g