Hello, I’m Clara. Today, I’m gonna show you how to make mushroom hotpot with seasonal vegetables (low carb) recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Mushroom Hotpot with Seasonal Vegetables (Low Carb) Recipe
Mushroom Hotpot with Seasonal Vegetables (Low Carb) is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They are nice and they look wonderful. Mushroom Hotpot with Seasonal Vegetables (Low Carb) is something which I’ve loved my whole life.
To get started with this particular recipe, we must 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)
- Take 1 Small Zucchini
- Make ready 1 Cup Pumpkin (cubed)
- Get 100 gms Bok Choy (Approx 1 bunch)
- Prepare 50 gms Bean Shoots
- Prepare 1 tbs Light Soy Sauce
- Prepare 1 tbs Oyster Sauce (Vegan oyster sauce if you wish)
- Get 1 tsp Sesame Oil
- Make ready 1 tsb fish sauce (leave out for vegetarian)
- Get 1 tsp Five Spice
- Prepare 1 tbs Sugar
- Get 1 tbs thinly sliced ginger
- Get 2 Garlic Cloves thinly sliced
- Take 100 gms Firm Tofu (cut into blocks)
- Take Handful Corriander for garnish
- Take 1 red chili sliced for garnish
- Prepare 3-4 Cups Water
Instructions 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
So that’s going to wrap this up with this exceptional dish mushroom hotpot with seasonal vegetables (low carb) recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Happy cooking.
