Vietnamese-style veggie hotpot

Ingredients

Check items off as you gather them. Confirm every packaged ingredient is labeled gluten-free.

• 2 tsp Vegetable Oil
• 4cm finely chopped Ginger
• 2 chopped Garlic Clove
• 1/2 Butternut Squash
• 2 tsp certified gluten-free coconut aminos
• 2 tsp Brown Sugar
• 200ml Vegetable Stock
• 100g shredded Green Beans
• 4 sliced Spring Onions
• To serve Coriander Leaves
• To serve Jasmine Rice

Directions

1. step 1
2. Heat the oil in a medium-size, lidded saucepan. Add the ginger and garlic, then stir-fry for about 5 mins. Add the squash, certified gluten-free coconut aminos, 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.