Vietnamese-style veggie hotpot

Name: Vietnamese-style veggie hotpot
Yield: 1
Cuisine: Vietnamita
Ingredients: 2 teaspoons Soy sauce; 2 teaspoons Vegetable Oil; 4 Ginger; Coriander; 2 Garlic Clove; 2 teaspoons Brown Sugar; 200 ml Vegetable Stock; 4 Spring Onions; Jasmine Rice; 100 g Green Beans; 0.5 Butternut Squash

Media

Contains allergens

Cereales con glutenSoja

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 1 (estimated)

Nutrition facts

Protein10 %5 g
Carbs47 %24 g
Fat44 %10 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	189 kcal	45 kcal
Protein	5 g	1.2 g
Carbs	24 g	5.8 g
Fat	10 g	2.4 g

One serving is about 416 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty30/100
Recipe completeness50/100
Nutrition reliability: Medium

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: VietnameseKeeps 3 days in the fridgeFreezer friendlyGood for batch cooking

Rough estimate based on the type of dish; always check the food before eating it.

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Vegetarian - Vietnamese

Ingredients

2 teaspoons Soy sauce
2 teaspoons Vegetable Oil
4 Ginger (cm finely chopped)
Coriander (To serve)
2 Garlic Clove (chopped)
2 teaspoons Brown Sugar
200 ml Vegetable Stock
4 Spring Onions (sliced)
Jasmine Rice (To serve)
100 g Green Beans (shredded)
0.5 Butternut Squash

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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