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

Hey everyone, it is me, Dave, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, mushroom hotpot with seasonal vegetables (low carb). One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Mushroom Hotpot with Seasonal Vegetables (Low Carb) is one of the most well liked of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Mushroom Hotpot with Seasonal Vegetables (Low Carb) is something that I’ve loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. You can have mushroom hotpot with seasonal vegetables (low carb) using 19 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Mushroom Hotpot with Seasonal Vegetables (Low Carb):
  1. Make ready 100 gms Enoki Mushrooms
  2. Take 100 gms Shimeji Mushrooms (quartered)
  3. Prepare 85 gms Eggplant (cubed)
  4. Make ready 1 Small Zucchini
  5. Take 1 Cup Pumpkin (cubed)
  6. Take 100 gms Bok Choy (Approx 1 bunch)
  7. Make ready 50 gms Bean Shoots
  8. Prepare 1 tbs Light Soy Sauce
  9. Prepare 1 tbs Oyster Sauce (Vegan oyster sauce if you wish)
  10. Prepare 1 tsp Sesame Oil
  11. Get 1 tsb fish sauce (leave out for vegetarian)
  12. Get 1 tsp Five Spice
  13. Prepare 1 tbs Sugar
  14. Prepare 1 tbs thinly sliced ginger
  15. Take 2 Garlic Cloves thinly sliced
  16. Take 100 gms Firm Tofu (cut into blocks)
  17. Get Handful Corriander for garnish
  18. Prepare 1 red chili sliced for garnish
  19. Prepare 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’s going to wrap it up with this exceptional food mushroom hotpot with seasonal vegetables (low carb) recipe. Thanks so much for your time. I am sure that you will make this at home. There is 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!