Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, mushroom hotpot with seasonal vegetables (low carb). It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Vegetables are low in calories but rich in vitamins, minerals and other important nutrients. In addition, many are low in carbs and high in fiber, making them ideal for low-carb diets. The definition of a low-carb diet varies widely.
Mushroom Hotpot with Seasonal Vegetables (Low Carb) is one of the most favored of current trending foods on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions daily. Mushroom Hotpot with Seasonal Vegetables (Low Carb) is something which I have loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we must 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):
- Get 100 gms Enoki Mushrooms
- Make ready 100 gms Shimeji Mushrooms (quartered)
- Make ready 85 gms Eggplant (cubed)
- Prepare 1 Small Zucchini
- Make ready 1 Cup Pumpkin (cubed)
- Take 100 gms Bok Choy (Approx 1 bunch)
- Prepare 50 gms Bean Shoots
- Prepare 1 tbs Light Soy Sauce
- Prepare 1 tbs Oyster Sauce (Vegan oyster sauce if you wish)
- Prepare 1 tsp Sesame Oil
- Get 1 tsb fish sauce (leave out for vegetarian)
- Make ready 1 tsp Five Spice
- Get 1 tbs Sugar
- Prepare 1 tbs thinly sliced ginger
- Get 2 Garlic Cloves thinly sliced
- Prepare 100 gms Firm Tofu (cut into blocks)
- Get Handful Corriander for garnish
- Make ready 1 red chili sliced for garnish
- Prepare 3-4 Cups Water
You just need the rich and earthy flavors in this unabashedly tasty recipe. Hot pots are also available as the pot only that can be warmed at the table on a butane heater or an electric burner. The Best Vegetables for Hot Pot. The sky is really the limit here.
Steps to make Mushroom Hotpot with Seasonal Vegetables (Low Carb):
- In a claypot or large pot, heat the Sesame oil on a low flame, add the garlic and ginger and fry quickly
- Add the oyster, fish, soy sauce and sugar.
- Add the pumpkin, zucchini & Eggplant
- Add 3 cups of water, bring to boil and turn down heat. Cook until pumpkin is cooked through, add more water if required.
- Once pumpkin is cooked through, add the tofu and bok choy. Cook for a minute or 2 and serve.
- Garnish with, bean shoots, chilli, and Corriander
Just think about veggies that go with Asian flavors and you pretty much have your. A chunky low carb vegetable soup that's easy to make in the Instant Pot or on the stove top. Vegetables can be substituted with other low carb vegetables depending on preferences. A healthy, delicious Korean hot pot made with mushrooms! Beoseot (mushroom) jeongol is made with an assortment of different types of mushrooms.
So that’s going to wrap it up with this exceptional food mushroom hotpot with seasonal vegetables (low carb) recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
