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

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I will show you a way 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 little bit unique. This is gonna smell and look delicious.

Mushroom Hotpot with Seasonal Vegetables (Low Carb) is one of the most favored of current trending foods in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look wonderful. Mushroom Hotpot with Seasonal Vegetables (Low Carb) is something which I’ve loved my entire life.

Discover The Latest Outdoor Collection Now. Free UK Delivery on Eligible Orders Great recipe for 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.

To begin with this particular recipe, we have to prepare a few ingredients. You can have 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. Prepare 100 gms Enoki Mushrooms
  2. Make ready 100 gms Shimeji Mushrooms (quartered)
  3. Take 85 gms Eggplant (cubed)
  4. Make ready 1 Small Zucchini
  5. Take 1 Cup Pumpkin (cubed)
  6. Prepare 100 gms Bok Choy (Approx 1 bunch)
  7. Make ready 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. Get 1 tsp Sesame Oil
  11. Make ready 1 tsb fish sauce (leave out for vegetarian)
  12. Make ready 1 tsp Five Spice
  13. Prepare 1 tbs Sugar
  14. Take 1 tbs thinly sliced ginger
  15. Take 2 Garlic Cloves thinly sliced
  16. Prepare 100 gms Firm Tofu (cut into blocks)
  17. Prepare Handful Corriander for garnish
  18. Take 1 red chili sliced for garnish
  19. Take 3-4 Cups Water

Great recipe for Mushroom Hotpot with Seasonal Vegetables (Low Carb). This spicy oil was made for use with the vegetable broth hot pot. We also have wide variety of recipes to try. Mushroom Hotpot with Seasonal Vegetables (Low Carb) Jump to: Recipe Weight Loss Tips Before you jump to Mushroom Hotpot with Seasonal Vegetables (Low Carb) recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Need To Be Eating.

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

We also have wide variety of recipes to try. Mushroom Hotpot with Seasonal Vegetables (Low Carb) Jump to: Recipe Weight Loss Tips Before you jump to Mushroom Hotpot with Seasonal Vegetables (Low Carb) recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Need To Be Eating. 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.

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