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

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

Mushroom Hotpot with Seasonal Vegetables (Low Carb) is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It is simple, 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 whole 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 cook it.

The ingredients needed to make Mushroom Hotpot with Seasonal Vegetables (Low Carb):
  1. Get 100 gms Enoki Mushrooms
  2. Prepare 100 gms Shimeji Mushrooms (quartered)
  3. Take 85 gms Eggplant (cubed)
  4. Take 1 Small Zucchini
  5. Take 1 Cup Pumpkin (cubed)
  6. Get 100 gms Bok Choy (Approx 1 bunch)
  7. Take 50 gms Bean Shoots
  8. Prepare 1 tbs Light Soy Sauce
  9. Make ready 1 tbs Oyster Sauce (Vegan oyster sauce if you wish)
  10. Make ready 1 tsp Sesame Oil
  11. Take 1 tsb fish sauce (leave out for vegetarian)
  12. Prepare 1 tsp Five Spice
  13. Take 1 tbs Sugar
  14. Get 1 tbs thinly sliced ginger
  15. Make ready 2 Garlic Cloves thinly sliced
  16. Prepare 100 gms Firm Tofu (cut into blocks)
  17. Prepare Handful Corriander for garnish
  18. Make ready 1 red chili sliced for garnish
  19. Get 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

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