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

Hey everyone, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, mushroom hotpot with seasonal vegetables (low carb). One of my favorites. For mine, I’m gonna 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 on earth. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Mushroom Hotpot with Seasonal Vegetables (Low Carb) is something which I have loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook 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 Enoki Mushrooms
  2. Prepare Shimeji Mushrooms (quartered)
  3. Make ready Eggplant (cubed)
  4. Make ready Small Zucchini
  5. Get Pumpkin (cubed)
  6. Get Bok Choy (Approx 1 bunch)
  7. Prepare Bean Shoots
  8. Make ready Light Soy Sauce
  9. Make ready Oyster Sauce (Vegan oyster sauce if you wish)
  10. Prepare Sesame Oil
  11. Prepare tsb fish sauce (leave out for vegetarian)
  12. Take Five Spice
  13. Make ready Sugar
  14. Get thinly sliced ginger
  15. Get Garlic Cloves thinly sliced
  16. Take Firm Tofu (cut into blocks)
  17. Get Corriander for garnish
  18. Get red chili sliced for garnish
  19. Prepare 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 with this exceptional food mushroom hotpot with seasonal vegetables (low carb) recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be more interesting food in 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!