Mushroom Hotpot with Seasonal Vegetables (Low Carb)
Mushroom Hotpot with Seasonal Vegetables (Low Carb)

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, mushroom hotpot with seasonal vegetables (low carb). One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Mushroom Hotpot with Seasonal Vegetables (Low Carb) is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Mushroom Hotpot with Seasonal Vegetables (Low Carb) is something that I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can have mushroom hotpot with seasonal vegetables (low carb) using 19 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Mushroom Hotpot with Seasonal Vegetables (Low Carb):
  1. Take 100 gms Enoki Mushrooms
  2. Get 100 gms Shimeji Mushrooms (quartered)
  3. Make ready 85 gms Eggplant (cubed)
  4. Prepare 1 Small Zucchini
  5. Prepare 1 Cup Pumpkin (cubed)
  6. Make ready 100 gms Bok Choy (Approx 1 bunch)
  7. Make ready 50 gms Bean Shoots
  8. Prepare 1 tbs Light Soy Sauce
  9. Get 1 tbs Oyster Sauce (Vegan oyster sauce if you wish)
  10. Get 1 tsp Sesame Oil
  11. Get 1 tsb fish sauce (leave out for vegetarian)
  12. Get 1 tsp Five Spice
  13. Get 1 tbs Sugar
  14. Make ready 1 tbs thinly sliced ginger
  15. Make ready 2 Garlic Cloves thinly sliced
  16. Take 100 gms Firm Tofu (cut into blocks)
  17. Get Handful Corriander for garnish
  18. Get 1 red chili sliced for garnish
  19. Prepare 3-4 Cups Water
Steps to make Mushroom Hotpot with Seasonal Vegetables (Low Carb):
  1. In a claypot or large pot, heat the Sesame oil on a low flame, add the garlic and ginger and fry quickly
  2. Add the oyster, fish, soy sauce and sugar.
  3. Add the pumpkin, zucchini & Eggplant
  4. Add 3 cups of water, bring to boil and turn down heat. Cook until pumpkin is cooked through, add more water if required.
  5. Once pumpkin is cooked through, add the tofu and bok choy. Cook for a minute or 2 and serve.
  6. Garnish with, bean shoots, chilli, and Corriander

So that is going to wrap it up with this special food mushroom hotpot with seasonal vegetables (low carb) recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!