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

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how 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 unique. This will be really delicious.

Mushroom Hotpot with Seasonal Vegetables (Low Carb) is one of the most popular of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. Mushroom Hotpot with Seasonal Vegetables (Low Carb) is something which I have loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we have to prepare a few components. 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. Take 100 gms Enoki Mushrooms
  2. Take 100 gms Shimeji Mushrooms (quartered)
  3. Prepare 85 gms Eggplant (cubed)
  4. Get 1 Small Zucchini
  5. Make ready 1 Cup Pumpkin (cubed)
  6. Prepare 100 gms Bok Choy (Approx 1 bunch)
  7. Take 50 gms Bean Shoots
  8. Prepare 1 tbs Light Soy Sauce
  9. Get 1 tbs Oyster Sauce (Vegan oyster sauce if you wish)
  10. Make ready 1 tsp Sesame Oil
  11. Get 1 tsb fish sauce (leave out for vegetarian)
  12. Get 1 tsp Five Spice
  13. Make ready 1 tbs Sugar
  14. Prepare 1 tbs thinly sliced ginger
  15. Make ready 2 Garlic Cloves thinly sliced
  16. Prepare 100 gms Firm Tofu (cut into blocks)
  17. Get Handful Corriander for garnish
  18. Take 1 red chili sliced for garnish
  19. Take 3-4 Cups Water
Instructions 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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