Mushroom Hotpot with Seasonal Vegetables (Low Carb)

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how 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 bit tasty. This will be really delicious.

Mushroom Hotpot with Seasonal Vegetables (Low Carb) is one of the most well liked of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look fantastic. Mushroom Hotpot with Seasonal Vegetables (Low Carb) is something that I have loved my whole life.

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To begin with this recipe, we have to prepare a few components. You can cook 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. Make ready 100 gms Enoki Mushrooms
  2. Get 100 gms Shimeji Mushrooms (quartered)
  3. Take 85 gms Eggplant (cubed)
  4. Prepare 1 Small Zucchini
  5. Prepare 1 Cup Pumpkin (cubed)
  6. Take 100 gms Bok Choy (Approx 1 bunch)
  7. Make ready 50 gms Bean Shoots
  8. Prepare 1 tbs Light Soy Sauce
  9. Prepare 1 tbs Oyster Sauce (Vegan oyster sauce if you wish)
  10. Take 1 tsp Sesame Oil
  11. Prepare 1 tsb fish sauce (leave out for vegetarian)
  12. Take 1 tsp Five Spice
  13. Get 1 tbs Sugar
  14. Make ready 1 tbs thinly sliced ginger
  15. Get 2 Garlic Cloves thinly sliced
  16. Prepare 100 gms Firm Tofu (cut into blocks)
  17. Prepare Handful Corriander for garnish
  18. Take 1 red chili sliced for garnish
  19. Prepare 3-4 Cups Water

Add the oyster, fish, soy sauce and sugar. Add the pumpkin, zucchini & Eggplant. Cook until pumpkin is cooked through. Mushroom Hotpot with Seasonal Vegetables (Low Carb) step by step.

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

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. Add the oyster, fish, soy sauce and sugar. Add the pumpkin, zucchini & Eggplant.

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