Mushroom Hotpot with Seasonal Vegetables (Low Carb)
Mushroom Hotpot with Seasonal Vegetables (Low Carb)

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, mushroom hotpot with seasonal vegetables (low carb). One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Mushroom Hotpot with Seasonal Vegetables (Low Carb) is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It’s simple, it is quick, it tastes delicious. Mushroom Hotpot with Seasonal Vegetables (Low Carb) is something that I’ve loved my whole life. They’re fine and they look wonderful.

Discover The Latest Outdoor Collection Now. Free UK Delivery on Eligible Orders! Great recipe for Mushroom Hotpot with Seasonal Vegetables (Low Carb). Chicken spinach and mushroom low carb oven dish. thin sliced chicken breasts, green onion cream cheese, olive oil, chicken broth, sliced mushrooms, fresh baby spinach, Weber Herb and Garlic Seasoning, pepper.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have 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. Make ready 100 gms Enoki Mushrooms
  2. Take 100 gms Shimeji Mushrooms (quartered)
  3. Prepare 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. Prepare 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. Make ready 1 tsp Sesame Oil
  11. Get 1 tsb fish sauce (leave out for vegetarian)
  12. Make ready 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. Take Handful Corriander for garnish
  18. Take 1 red chili sliced for garnish
  19. Take 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.

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

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.

So that is going to wrap this up with this exceptional food mushroom hotpot with seasonal vegetables (low carb) recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!