Vietnamese cuisine
Vietnamese-style veggie hotpot
Savor a vibrant Vietnamese-style veggie hotpot packed with fresh herbs and crunchy vegetables.
This Vietnamese-style veggie hotpot is a delightful blend of crisp veggies, fragrant herbs, and savory broths that dance on your palate without spiking blood sugar. Perfect for sharing, serve it with gluten-free dipping sauces and steamed rice noodles.
Method
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step 1
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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.
FAQ
Is «Vietnamese-style veggie hotpot» gluten-free?
It may contain gluten — check the ingredients and pick gluten-free alternatives.
How many calories and carbs are in a serving of «Vietnamese-style veggie hotpot»?
One serving has 500 kcal, 57.2 g carbs, 17.2 g protein and 20.6 g fat. The recipe makes 3 servings.
Is «Vietnamese-style veggie hotpot» suitable for gestational diabetes (GDM)?
Suitable for a carb-controlled diet. Carb load: высокая. This is not medical advice — with GDM, check with your doctor and glucose meter.