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

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, mushroom hotpot with seasonal vegetables (low carb). One of my favorites. This time, I will 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 favored of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. Mushroom Hotpot with Seasonal Vegetables (Low Carb) is something that I have loved my whole life. They are nice and they look wonderful.

To begin 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 can achieve that.

The ingredients needed to make Mushroom Hotpot with Seasonal Vegetables (Low Carb):
  1. Get 100 gms Enoki Mushrooms
  2. Get 100 gms Shimeji Mushrooms (quartered)
  3. Take 85 gms Eggplant (cubed)
  4. Make ready 1 Small Zucchini
  5. Make ready 1 Cup Pumpkin (cubed)
  6. Prepare 100 gms Bok Choy (Approx 1 bunch)
  7. Get 50 gms Bean Shoots
  8. Get 1 tbs Light Soy Sauce
  9. Make ready 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. Make ready 1 tbs Sugar
  14. Make ready 1 tbs thinly sliced ginger
  15. Take 2 Garlic Cloves thinly sliced
  16. Take 100 gms Firm Tofu (cut into blocks)
  17. Take Handful Corriander for garnish
  18. Get 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

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