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

Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, mushroom hotpot with seasonal vegetables (low carb). One of my favorites food recipes. 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 popular of current trending meals on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Mushroom Hotpot with Seasonal Vegetables (Low Carb) is something which I have loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can have 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. Get 100 gms Enoki Mushrooms
  2. Prepare 100 gms Shimeji Mushrooms (quartered)
  3. Prepare 85 gms Eggplant (cubed)
  4. Take 1 Small Zucchini
  5. Get 1 Cup Pumpkin (cubed)
  6. Get 100 gms Bok Choy (Approx 1 bunch)
  7. Prepare 50 gms Bean Shoots
  8. Get 1 tbs Light Soy Sauce
  9. Prepare 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. Take 1 tsp Five Spice
  13. Make ready 1 tbs Sugar
  14. Take 1 tbs thinly sliced ginger
  15. Make ready 2 Garlic Cloves thinly sliced
  16. Make ready 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

So that’s going to wrap it up for this special food mushroom hotpot with seasonal vegetables (low carb) recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!