Mushroom Hotpot with Seasonal Vegetables (Low Carb)

Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, mushroom hotpot with seasonal vegetables (low carb). It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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Mushroom Hotpot with Seasonal Vegetables (Low Carb) is one of the most popular of current trending meals in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. Mushroom Hotpot with Seasonal Vegetables (Low Carb) is something which I’ve loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we must 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 can achieve it.

The ingredients needed to make Mushroom Hotpot with Seasonal Vegetables (Low Carb):
  1. Make ready 100 gms Enoki Mushrooms
  2. Prepare 100 gms Shimeji Mushrooms (quartered)
  3. Get 85 gms Eggplant (cubed)
  4. Prepare 1 Small Zucchini
  5. Prepare 1 Cup Pumpkin (cubed)
  6. Prepare 100 gms Bok Choy (Approx 1 bunch)
  7. Take 50 gms Bean Shoots
  8. Prepare 1 tbs Light Soy Sauce
  9. Make ready 1 tbs Oyster Sauce (Vegan oyster sauce if you wish)
  10. Get 1 tsp Sesame Oil
  11. Take 1 tsb fish sauce (leave out for vegetarian)
  12. Take 1 tsp Five Spice
  13. Make ready 1 tbs Sugar
  14. Make ready 1 tbs thinly sliced ginger
  15. Take 2 Garlic Cloves thinly sliced
  16. Take 100 gms Firm Tofu (cut into blocks)
  17. Prepare Handful Corriander for garnish
  18. Prepare 1 red chili sliced for garnish
  19. Prepare 3-4 Cups Water

Add the pumpkin, zucchini & Eggplant. Cook until pumpkin is cooked through. Mushroom Hotpot with Seasonal Vegetables (Low Carb) step by step. In a claypot or large pot, heat the Sesame oil on a low flame, add the garlic and ginger and fry quickly.

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

Mushroom Hotpot with Seasonal Vegetables (Low Carb) step by step. In a claypot or large pot, heat the Sesame oil on a low flame, add the garlic and ginger and fry quickly. Add the oyster, fish, soy sauce and sugar. Add the pumpkin, zucchini & Eggplant. Cook until pumpkin is cooked through.

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