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 make a special dish, mushroom hotpot with seasonal vegetables (low carb). One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

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

To get started with this particular 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 can achieve that.

The ingredients needed to make Mushroom Hotpot with Seasonal Vegetables (Low Carb):
  1. Get Enoki Mushrooms
  2. Take Shimeji Mushrooms (quartered)
  3. Make ready Eggplant (cubed)
  4. Take Small Zucchini
  5. Take Pumpkin (cubed)
  6. Prepare Bok Choy (Approx 1 bunch)
  7. Make ready Bean Shoots
  8. Get Light Soy Sauce
  9. Prepare Oyster Sauce (Vegan oyster sauce if you wish)
  10. Take Sesame Oil
  11. Prepare tsb fish sauce (leave out for vegetarian)
  12. Get Five Spice
  13. Prepare Sugar
  14. Make ready thinly sliced ginger
  15. Make ready Garlic Cloves thinly sliced
  16. Get Firm Tofu (cut into blocks)
  17. Prepare Corriander for garnish
  18. Make ready red chili sliced for garnish
  19. Take 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 it up for this exceptional food mushroom hotpot with seasonal vegetables (low carb) recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!