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Vietnamese Hotpot for Vegetarians and Vegans

by on October 18, 2016


2 tsp vegetable oil

Thumb-size piece fresh root ginger shredded

2 garlic cloves, chopped

0.5 kg pumpkin, peeled and cut into chunks

2 tsp soya sauce

2 tsp soft brown sugar

200ml vegetable stock

100g green beans, trimmed and sliced

4 sliced spring onions

Coriander leaves and cooked basmati or jasmine rice

Stir fry ginger and garlic in medium size pot for 5 min.

Add pumpkin, soya sauce, brown sugar and stock. Cover and simmer for 5-8 minutes.

Add green beans and simmer for the next 3 minutes or until tender.

Stir the spring onions at the last minute, sprinkle coriander leaves and serve with rice. Enjoy it.

From one of our Go Local Food work shares – Jola Weaver


From → Recipes

  1. Jola Weaver permalink

    It should be 0.5 kg pumpkin 5 kg is 10 lbs.

  2. Christine permalink

    Have changed – that would be an awful lot of pumpkin wouldn’t it?

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