Vietnamese-style veggie hotpot
A Vietnamese hotpot transforms humble vegetables into something ritualistic and convivial. The technique of building a fragrant base with ginger and garlic, then simmering butternut squash until it sweetens naturally, teaches you how slow heat coaxes flavor from simple ingredients. Brown sugar isn't decoration here, it's the traditional balance point against salty soy, creating the complex sweet-savory profile that defines the broth.
Instructions
step 1 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..
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