Steps to Prepare Award-winning Mushroom Hotpot with Seasonal Vegetables (Low Carb)

Hey everyone, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, mushroom hotpot with seasonal vegetables (low carb). 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 recent trending foods in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. They are fine and they look fantastic. Mushroom Hotpot with Seasonal Vegetables (Low Carb) is something which I’ve loved my entire life.

To begin with this particular recipe, we have to 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 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. Make ready 85 gms Eggplant (cubed)
4. Prepare 1 Small Zucchini
5. Prepare 1 Cup Pumpkin (cubed)
6. Make ready 100 gms Bok Choy (Approx 1 bunch)
7. Get 50 gms Bean Shoots
8. Make ready 1 tbs Light Soy Sauce
9. Prepare 1 tbs Oyster Sauce (Vegan oyster sauce if you wish)
10. Prepare 1 tsp Sesame Oil
11. Prepare 1 tsb fish sauce (leave out for vegetarian)
12. Get 1 tsp Five Spice
13. Take 1 tbs Sugar
14. Get 1 tbs thinly sliced ginger
15. Make ready 2 Garlic Cloves thinly sliced
16. Take 100 gms Firm Tofu (cut into blocks)
17. Make ready Handful Corriander for garnish
18. Make ready 1 red chili sliced for garnish
19. Make ready 3-4 Cups 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 it up with this exceptional food mushroom hotpot with seasonal vegetables (low carb) recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!