Vietnamese-style veggie hotpot

Ingredients

• 2 tsp Vegetable oil
• As needed 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 bean trimmed and sliced
• 4 Spring onions sliced
• As needed Coriander leaves and cooked basmati or jasmine rice, to serve

Directions