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

Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to make a distinctive dish, mushroom hotpot with seasonal vegetables (low carb). It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Mushroom Hotpot with Seasonal Vegetables (Low Carb) is one of the most favored of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. Mushroom Hotpot with Seasonal Vegetables (Low Carb) is something that I’ve loved my whole life.

To get started with this particular recipe, we must 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 can achieve that.

The ingredients needed to make Mushroom Hotpot with Seasonal Vegetables (Low Carb):
  1. Prepare 100 gms Enoki Mushrooms
  2. Get 100 gms Shimeji Mushrooms (quartered)
  3. Make ready 85 gms Eggplant (cubed)
  4. Get 1 Small Zucchini
  5. Get 1 Cup Pumpkin (cubed)
  6. Make ready 100 gms Bok Choy (Approx 1 bunch)
  7. Get 50 gms Bean Shoots
  8. Get 1 tbs Light Soy Sauce
  9. Prepare 1 tbs Oyster Sauce (Vegan oyster sauce if you wish)
  10. Prepare 1 tsp Sesame Oil
  11. Prepare 1 tsb fish sauce (leave out for vegetarian)
  12. Prepare 1 tsp Five Spice
  13. Get 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
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 exceptional food mushroom hotpot with seasonal vegetables (low carb) recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!