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.
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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):
- Make ready 100 gms Enoki Mushrooms
- Take 100 gms Shimeji Mushrooms (quartered)
- Prepare 85 gms Eggplant (cubed)
- Prepare 1 Small Zucchini
- Prepare 1 Cup Pumpkin (cubed)
- Take 100 gms Bok Choy (Approx 1 bunch)
- Prepare 50 gms Bean Shoots
- Make ready 1 tbs Light Soy Sauce
- Take 1 tbs Oyster Sauce (Vegan oyster sauce if you wish)
- Make ready 1 tsp Sesame Oil
- Get 1 tsb fish sauce (leave out for vegetarian)
- Make ready 1 tsp Five Spice
- Get 1 tbs Sugar
- Make ready 1 tbs thinly sliced ginger
- Get 2 Garlic Cloves thinly sliced
- Prepare 100 gms Firm Tofu (cut into blocks)
- Take Handful Corriander for garnish
- Take 1 red chili sliced for garnish
- 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):
- 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
- Add 3 cups of water, bring to boil and turn down heat. Cook until pumpkin is cooked through, add more water if required.
- Once pumpkin is cooked through, add the tofu and bok choy. Cook for a minute or 2 and serve.
- 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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