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

Hello everybody, it’s Louise, welcome to our recipe site. Today, we’re going to prepare 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 unique. This is gonna smell and look delicious.

Mushroom Hotpot with Seasonal Vegetables (Low Carb) is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Mushroom Hotpot with Seasonal Vegetables (Low Carb) is something that I’ve loved my entire life.

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

The ingredients needed to make Mushroom Hotpot with Seasonal Vegetables (Low Carb):
  1. Prepare 100 gms Enoki Mushrooms
  2. Make ready 100 gms Shimeji Mushrooms (quartered)
  3. Take 85 gms Eggplant (cubed)
  4. Make ready 1 Small Zucchini
  5. Take 1 Cup Pumpkin (cubed)
  6. Get 100 gms Bok Choy (Approx 1 bunch)
  7. Get 50 gms Bean Shoots
  8. Take 1 tbs Light Soy Sauce
  9. Take 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. Prepare 1 tsp Five Spice
  13. Prepare 1 tbs Sugar
  14. Prepare 1 tbs thinly sliced ginger
  15. Prepare 2 Garlic Cloves thinly sliced
  16. Make ready 100 gms Firm Tofu (cut into blocks)
  17. Take Handful Corriander for garnish
  18. Take 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’s going to wrap this up for this special food mushroom hotpot with seasonal vegetables (low carb) recipe. Thanks so much for your time. I am sure 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 on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!