Step-by-Step Guide to Make Any-night-of-the-week Mushroom Hotpot with Seasonal Vegetables (Low Carb)

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

Hello everybody, it is me, Dave, welcome to my recipe site. Today, we’re going to make a special dish, mushroom hotpot with seasonal vegetables (low carb). One of my favorites food recipes. For mine, I am going to 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 easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Mushroom Hotpot with Seasonal Vegetables (Low Carb) is something that I’ve loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we must prepare a few components. You can cook 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. Get Enoki Mushrooms
  2. Take Shimeji Mushrooms (quartered)
  3. Take Eggplant (cubed)
  4. Get Small Zucchini
  5. Prepare Pumpkin (cubed)
  6. Prepare Bok Choy (Approx 1 bunch)
  7. Prepare Bean Shoots
  8. Take Light Soy Sauce
  9. Take Oyster Sauce (Vegan oyster sauce if you wish)
  10. Take Sesame Oil
  11. Make ready tsb fish sauce (leave out for vegetarian)
  12. Take Five Spice
  13. Make ready Sugar
  14. Get thinly sliced ginger
  15. Make ready Garlic Cloves thinly sliced
  16. Get Firm Tofu (cut into blocks)
  17. Get Corriander for garnish
  18. Take red chili sliced for garnish
  19. Take 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

So that is going to wrap this up for this exceptional food mushroom hotpot with seasonal vegetables (low carb) recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!

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