How to Make Favorite Mushroom Hotpot with Seasonal Vegetables (Low Carb)

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, mushroom hotpot with seasonal vegetables (low carb). It is one of my favorites. 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 is appreciated by millions daily. It is simple, it is quick, it tastes yummy. Mushroom Hotpot with Seasonal Vegetables (Low Carb) is something that I have loved my whole life. They’re nice and they look fantastic.

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. Take 100 gms Enoki Mushrooms
2. Prepare 100 gms Shimeji Mushrooms (quartered)
3. Get 85 gms Eggplant (cubed)
4. Prepare 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. Make ready 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. Make ready 1 tsb fish sauce (leave out for vegetarian)
12. Make ready 1 tsp Five Spice
13. Take 1 tbs Sugar
14. Get 1 tbs thinly sliced ginger
15. Get 2 Garlic Cloves thinly sliced
16. Get 100 gms Firm Tofu (cut into blocks)
17. Make ready Handful Corriander for garnish
18. Prepare 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 is going to wrap this up with this exceptional food mushroom hotpot with seasonal vegetables (low carb) recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!