Recipe for Vietnamese flavoured butternut and beans served on a bed of fragrant basmati rice
1 butternut – peel and dice (2cm)
40g fresh ginger – peel and grate finely
2 cloves garlic – crush, peel and chop finely
2 tsp soy sauce
2 tsp sticky brown sugar
2 tsp vegetable stock granules
1 cup boiling water (for vegetable stock)
200g green beans – cut off ends and slice
4 stalks spring onions – cut off ends and slice
1 tsp chilli flakes
10g coriander leaves – chop coarsely
1 cup basmati rice
olive oil, salt (from your pantry)
Take out all ingredients and prepare as indicated above.
Bring a saucepan of lightly salted water to the boil. Add the rice and boil gently for 15 minutes on medium heat. Drain and keep warm in a colander over a saucepan of hot water.
Mix the vegetable stock granules in the boiling water to make vegetable stock. Set aside.
Heat a few glugs of olive oil in a large saucepan (that has a lid) over medium heat. Add the grated ginger and chopped garlic and stir fry for about 5 minutes. Be careful the garlic does not burn. Then add the diced butternut, soy sauce, sticky brown sugar and vegetable stock. Put the lid on the saucepan and leave to simmer (boil gently) for 10 minutes. You may need to turn the heat down if it’s boiling too vigorously. After 10 minutes, remove the lid, add the green beans and cook for another 3 minutes or until the butternut and beans are tender. Stir the sliced spring onions through at the last minute.
To serve, divide the rice between the bowls and top with a serving of beans and butternut. Scatter with chopped coriander.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.