Hi, I am Joana. Today, I’m gonna show you how to prepare mushroom hotpot with seasonal vegetables (low carb) recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I will make it a little bit more unique. This will be really 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 favored of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Mushroom Hotpot with Seasonal Vegetables (Low Carb) is something that I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this 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 can achieve that.
The ingredients needed to make Mushroom Hotpot with Seasonal Vegetables (Low Carb):
- Get 100 gms Enoki Mushrooms
- Make ready 100 gms Shimeji Mushrooms (quartered)
- Take 85 gms Eggplant (cubed)
- Make ready 1 Small Zucchini
- Make ready 1 Cup Pumpkin (cubed)
- Take 100 gms Bok Choy (Approx 1 bunch)
- Make ready 50 gms Bean Shoots
- Make ready 1 tbs Light Soy Sauce
- Make ready 1 tbs Oyster Sauce (Vegan oyster sauce if you wish)
- Prepare 1 tsp Sesame Oil
- Make ready 1 tsb fish sauce (leave out for vegetarian)
- Take 1 tsp Five Spice
- Take 1 tbs Sugar
- Prepare 1 tbs thinly sliced ginger
- Get 2 Garlic Cloves thinly sliced
- Make ready 100 gms Firm Tofu (cut into blocks)
- Get Handful Corriander for garnish
- Make ready 1 red chili sliced for garnish
- Make ready 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
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