Hello, I’m Kate. Today, we’re going 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. Nowadays, I will make it a little bit more unique. 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 on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. Mushroom Hotpot with Seasonal Vegetables (Low Carb) is something that I’ve loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we have to 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 it.
The ingredients needed to make Mushroom Hotpot with Seasonal Vegetables (Low Carb):
- Take 100 gms Enoki Mushrooms
- Prepare 100 gms Shimeji Mushrooms (quartered)
- Get 85 gms Eggplant (cubed)
- Get 1 Small Zucchini
- Take 1 Cup Pumpkin (cubed)
- Prepare 100 gms Bok Choy (Approx 1 bunch)
- Get 50 gms Bean Shoots
- Prepare 1 tbs Light Soy Sauce
- Get 1 tbs Oyster Sauce (Vegan oyster sauce if you wish)
- Prepare 1 tsp Sesame Oil
- Get 1 tsb fish sauce (leave out for vegetarian)
- Take 1 tsp Five Spice
- Get 1 tbs Sugar
- Take 1 tbs thinly sliced ger
- Take 2 Garlic Cloves thinly sliced
- Make ready 100 gms Firm Tofu (cut into blocks)
- Make ready Handful Corriander for garnish
- Take 1 red chili sliced for garnish
- Make ready 3-4 Cups Water
Steps 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 ger 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 for this distinctive dish mushroom hotpot with seasonal vegetables (low carb) recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Happy cooking.
