Orange rosemary spritz
A citrus option to serve alongside this meal.
Make one glass
Mix 75 ml orange juice with 100 ml sparkling water over ice. Add a small rosemary sprig if you have one.
VIETNAMESE · VEGETARIAN
Vietnamese-style veggie hotpot
Ingredients
2
Vegetable Oil2 tsp
Ginger4cm finely chopped
Garlic Clove2 chopped
Butternut Squash1/2
Soy Sauce2 tsp
Brown Sugar2 tsp
Vegetable Stock200ml
Green Beans100g shredded
Spring Onions4 sliced
Coriander LeavesTo serve
Jasmine RiceTo serve
Method
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.
Recipe data: TheMealDB · Powered by Bee Solutions
Something to drink with this?
Serving suggestions based on this recipe’s category and ingredients.
Tom Collins
A lemon-led cocktail suggestion for this meal.
Find drink recipe