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

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, mushroom hotpot with seasonal vegetables (low carb). It is one of my favorites food recipes. 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 popular of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Mushroom Hotpot with Seasonal Vegetables (Low Carb) is something which I have loved my whole life. They’re nice and they look wonderful.

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 it.

The ingredients needed to make Mushroom Hotpot with Seasonal Vegetables (Low Carb):
  1. Take 100 gms Enoki Mushrooms
  2. Make ready 100 gms Shimeji Mushrooms (quartered)
  3. Get 85 gms Eggplant (cubed)
  4. Take 1 Small Zucchini
  5. Prepare 1 Cup Pumpkin (cubed)
  6. Take 100 gms Bok Choy (Approx 1 bunch)
  7. Prepare 50 gms Bean Shoots
  8. Make ready 1 tbs Light Soy Sauce
  9. Make ready 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. Make ready 1 tsp Five Spice
  13. Make ready 1 tbs Sugar
  14. Make ready 1 tbs thinly sliced ginger
  15. Make ready 2 Garlic Cloves thinly sliced
  16. Make ready 100 gms Firm Tofu (cut into blocks)
  17. Get Handful Corriander for garnish
  18. Get 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

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