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, I will show you a way to make a special dish, mushroom hotpot with seasonal vegetables (low carb). One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Mushroom Hotpot with Seasonal Vegetables (Low Carb) is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. Mushroom Hotpot with Seasonal Vegetables (Low Carb) is something that I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we must first 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 that.

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

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