Vietnamese-style veggie hotpot

This Vietnamese-style veggie hotpot has 16g protein for 420 calories per serving — full macros included, which most recipe sites omit.

Nutrition & macros (per serving)

Ingredients

• 1 Cup Vegetable Oil
• 1 Cup Ginger
• 1 Cup Garlic Clove
• 1 Cup Butternut Squash
• 1 Cup Soy Sauce
• 1 Cup Brown Sugar
• 1 Cup Vegetable Stock
• 1 Cup Green Beans
• 1 Cup Spring Onions
• 1 Cup Coriander Leaves
• 1 Cup Jasmine Rice

Method

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, 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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Recipe & nutrition data via TheMealDB. Macros are estimates — verify against your ingredients and portions.