Can I make this hotpot ahead of time?

Yes, you can prepare the hotpot a day in advance. Cook it, let it cool, and refrigerate. Reheat gently before serving.

What are common mistakes to avoid when making hotpot?

1. Overcooking the vegetables. 2. Not seasoning enough. 3. Skipping the simmer step, which enhances flavors.

Yes, you can use pumpkin, sweet potatoes, or carrots as alternatives to butternut squash.

You can substitute jasmine rice with basmati rice, brown rice, or quinoa for a different flavor and texture.

Heat the Oil and Aromatics
13 min
In a medium-sized saucepan with a lid, pour in 2 teaspoons of vegetable oil and warm it over medium heat. Once the oil is shimmering, add 4 cm of finely chopped ginger and 2 chopped garlic cloves. Stir-fry these aromatics for approximately 5 minutes, or until they release their fragrance and the garlic turns a light golden color.
Add Squash and Seasonings
1 min
Now, introduce 1/2 of the diced butternut squash into the pot along with 2 teaspoons of soy sauce, 2 teaspoons of brown sugar, and 200 ml of vegetable stock. Mix well to combine all ingredients, then cover the pot with a lid and allow it to simmer gently for about 10 minutes, letting the flavors meld together.
Incorporate Green Beans
6 min
After the 10-minute simmer, carefully remove the lid and stir in 100 g of shredded green beans. Continue to cook the mixture uncovered for an additional 3 minutes, or until the butternut squash is fork-tender and the green beans are bright and slightly softened.
Add Spring Onions and Serve
10 min
Just before you are ready to serve, mix in 4 sliced spring onions to add a fresh crunch to the hotpot. Garnish generously with coriander leaves for a burst of flavor, and serve the hotpot steaming alongside jasmine rice to complete the meal.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.