Vietnamese veggie hotpot

• 
  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 beans , trimmed and sliced
• 4 spring onions , sliced
• coriander leaves and cooked basmati or jasmine rice, to serve 

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.

TRY IT WITH CHICKEN
Add 2 chicken breasts, sliced, to the ginger and garlic, then stir-fry for a few mins until browned. Stir in the squash, soy sauce, sugar, stock and 2 tbsp crunchy peanut butter, then cook as above. Remove the lid, cook for a few mins more until thickened, then scatter with coriander and serve spooned over bowls of rice.

PER SERVING

75 kcalories, protein 2g, carbohydrate 13g, fat 2 g, saturated fat 0g, fibre 0g, sugar 9g, salt 0.53 g