Vietnamese veggie hotpot recipe | Good Food

Ingredients

• 2 tsp vegetable oil
• thumb-size piece fresh root ginger shredded
• 2 garlic cloves chopped
• ½ large butternut squash peeled and cut into chunks
• 2 tsp soy sauce
• 2 tsp soft brown sugar
• 200ml vegetable stock
• 100g green bean trimmed and sliced
• 4 spring onions sliced
• coriander leaves and cooked basmati or jasmine rice, to serve