Recipe of Homemade Mushroom Hotpot with Seasonal Vegetables (Low Carb)

Hey everyone, it’s Brad, welcome to our recipe site. Today, we’re going to prepare a special dish, mushroom hotpot with seasonal vegetables (low carb). One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Mushroom Hotpot with Seasonal Vegetables (Low Carb) is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Mushroom Hotpot with Seasonal Vegetables (Low Carb) is something which I’ve loved my entire life.

To get started with this particular 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 cook it.

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

1. Take 100 gms Enoki Mushrooms
2. Get 100 gms Shimeji Mushrooms (quartered)
3. Get 85 gms Eggplant (cubed)
4. Make ready 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. Make ready 1 tbs Light Soy Sauce
9. Take 1 tbs Oyster Sauce (Vegan oyster sauce if you wish)
10. Take 1 tsp Sesame Oil
11. Get 1 tsb fish sauce (leave out for vegetarian)
12. Take 1 tsp Five Spice
13. Get 1 tbs Sugar
14. Take 1 tbs thinly sliced ginger
15. Get 2 Garlic Cloves thinly sliced
16. Prepare 100 gms Firm Tofu (cut into blocks)
17. Take Handful Corriander for garnish
18. Take 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

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