Recipe of Homemade Mushroom Hotpot with Seasonal Vegetables (Low Carb)

Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, mushroom hotpot with seasonal vegetables (low carb). One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Mushroom Hotpot with Seasonal Vegetables (Low Carb) is one of the most popular of recent trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. Mushroom Hotpot with Seasonal Vegetables (Low Carb) is something which I have loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we must 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 can achieve that.

The ingredients needed to make Mushroom Hotpot with Seasonal Vegetables (Low Carb):

1. Prepare 100 gms Enoki Mushrooms
2. Prepare 100 gms Shimeji Mushrooms (quartered)
3. Prepare 85 gms Eggplant (cubed)
4. Make ready 1 Small Zucchini
5. Make ready 1 Cup Pumpkin (cubed)
6. Take 100 gms Bok Choy (Approx 1 bunch)
7. Get 50 gms Bean Shoots
8. Take 1 tbs Light Soy Sauce
9. Get 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. Get 1 tbs Sugar
14. Get 1 tbs thinly sliced ginger
15. Get 2 Garlic Cloves thinly sliced
16. Get 100 gms Firm Tofu (cut into blocks)
17. Prepare Handful Corriander for garnish
18. Prepare 1 red chili sliced for garnish
19. Prepare 3-4 Cups Water

Instructions 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

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