Can I make this hotpot ahead of time?

Yes, you can prepare the hotpot up to the point of adding green beans. Store it in the fridge and add the beans just before serving.

What are common mistakes to avoid when making this hotpot?

1. Overcooking the vegetables can make them mushy. 2. Not allowing the aromatics to sauté properly can result in less flavor.

You can substitute with pumpkin, sweet potatoes, or carrots for a similar texture and sweetness.

Yes, use tamari for a gluten-free option or coconut aminos for a soy-free alternative.

Yes, frozen green beans work well. Just add them directly to the pot without thawing.

Sauté Aromatics
16 min
In a medium-sized saucepan with a lid, pour in 2 teaspoons of vegetable oil and heat it over medium heat. Once the oil is shimmering, add 4 centimeters of finely chopped ginger and 2 chopped garlic cloves. Stir-fry these ingredients for about 5 minutes until they emit a fragrant aroma and the garlic becomes slightly golden, which indicates they are ready for the next step.
Add Squash and Simmer
1 min
Next, add 1/2 butternut squash cut into small, even pieces to the saucepan. Pour in 2 teaspoons of soy sauce, 2 teaspoons of brown sugar, and 200 milliliters of vegetable stock. Cover the saucepan with the lid and let the mixture simmer gently for 10 minutes, allowing the squash to soften and absorb the flavors.
Incorporate Green Beans
8 min
After simmering, remove the lid and stir in 100 grams of shredded green beans into the pot. Continue to cook for an additional 3 minutes, or until both the squash and the green beans are tender but still vibrant in color, ensuring they retain a slight crunch for texture.
Finish with Spring Onions
10 min
Just before serving, add 4 sliced spring onions to the hotpot and mix gently to combine. Garnish the dish with fresh coriander leaves for a burst of flavor, and serve the hotpot hot alongside a portion of fluffy jasmine rice.

Store in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or microwave before serving.