Hello, I’m Elise. Today, I’m gonna show you how to make mushroom hotpot with seasonal vegetables (low carb) recipe. Never miss today’s recipe. This is a 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 well liked of current trending meals in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Mushroom Hotpot with Seasonal Vegetables (Low Carb) is something that I have loved my whole life. They’re nice and they look wonderful.
To begin with this 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 cook it.
The ingredients needed to make Mushroom Hotpot with Seasonal Vegetables (Low Carb):
- Get 100 gms Enoki Mushrooms
- Prepare 100 gms Shimeji Mushrooms (quartered)
- Make ready 85 gms Eggplant (cubed)
- Take 1 Small Zucchini
- Prepare 1 Cup Pumpkin (cubed)
- Get 100 gms Bok Choy (Approx 1 bunch)
- Get 50 gms Bean Shoots
- Get 1 tbs Light Soy Sauce
- Get 1 tbs Oyster Sauce (Vegan oyster sauce if you wish)
- Get 1 tsp Sesame Oil
- Prepare 1 tsb fish sauce (leave out for vegetarian)
- Get 1 tsp Five Spice
- Prepare 1 tbs Sugar
- Make ready 1 tbs thinly sliced ginger
- Get 2 Garlic Cloves thinly sliced
- Prepare 100 gms Firm Tofu (cut into blocks)
- Get Handful Corriander for garnish
- Take 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
So that’s going to wrap it up for this special dish mushroom hotpot with seasonal vegetables (low carb) recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Happy cooking.
