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

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, mushroom hotpot with seasonal vegetables (low carb). It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

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

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

The ingredients needed to make Mushroom Hotpot with Seasonal Vegetables (Low Carb):
  1. Make ready 100 gms Enoki Mushrooms
  2. Take 100 gms Shimeji Mushrooms (quartered)
  3. Get 85 gms Eggplant (cubed)
  4. Get 1 Small Zucchini
  5. Get 1 Cup Pumpkin (cubed)
  6. Get 100 gms Bok Choy (Approx 1 bunch)
  7. Make ready 50 gms Bean Shoots
  8. Take 1 tbs Light Soy Sauce
  9. Get 1 tbs Oyster Sauce (Vegan oyster sauce if you wish)
  10. Take 1 tsp Sesame Oil
  11. Take 1 tsb fish sauce (leave out for vegetarian)
  12. Prepare 1 tsp Five Spice
  13. Get 1 tbs Sugar
  14. Get 1 tbs thinly sliced ginger
  15. Get 2 Garlic Cloves thinly sliced
  16. Get 100 gms Firm Tofu (cut into blocks)
  17. Prepare Handful Corriander for garnish
  18. Take 1 red chili sliced for garnish
  19. Take 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’s going to wrap it up for this exceptional food mushroom hotpot with seasonal vegetables (low carb) recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!