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

Hello everybody, 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 food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Mushroom Hotpot with Seasonal Vegetables (Low Carb) is one of the most well liked of current trending meals in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They are fine and they look fantastic. Mushroom Hotpot with Seasonal Vegetables (Low Carb) is something which I’ve loved my whole life.

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

So that is going to wrap it up with this special food mushroom hotpot with seasonal vegetables (low carb) recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!