Recipe of Award-winning Mushroom Hotpot with Seasonal Vegetables (Low Carb)

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, mushroom hotpot with seasonal vegetables (low carb). One of my favorites food recipes. 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 well liked of current trending foods on earth. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions daily. Mushroom Hotpot with Seasonal Vegetables (Low Carb) is something that I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this particular 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 can achieve that.

The ingredients needed to make Mushroom Hotpot with Seasonal Vegetables (Low Carb):

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