Viral Food

Hey everyone, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, mushroom hotpot with seasonal vegetables (low carb). One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Discover The Latest Outdoor Collection Now. Free UK Delivery on Eligible Orders! Great recipe for Mushroom Hotpot with Seasonal Vegetables (Low Carb). Chicken spinach and mushroom low carb oven dish. thin sliced chicken breasts, green onion cream cheese, olive oil, chicken broth, sliced mushrooms, fresh baby spinach, Weber Herb and Garlic Seasoning, pepper.

Mushroom Hotpot with Seasonal Vegetables (Low Carb) is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They’re fine and they look fantastic. Mushroom Hotpot with Seasonal Vegetables (Low Carb) is something which I’ve loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. 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. Take 100 gms Enoki Mushrooms
2. Prepare 100 gms Shimeji Mushrooms (quartered)
3. Prepare 85 gms Eggplant (cubed)
4. Make ready 1 Small Zucchini
5. Take 1 Cup Pumpkin (cubed)
6. Make ready 100 gms Bok Choy (Approx 1 bunch)
7. Take 50 gms Bean Shoots
8. Make ready 1 tbs Light Soy Sauce
9. Get 1 tbs Oyster Sauce (Vegan oyster sauce if you wish)
10. Take 1 tsp Sesame Oil
11. Get 1 tsb fish sauce (leave out for vegetarian)
12. Take 1 tsp Five Spice
13. Take 1 tbs Sugar
14. Make ready 1 tbs thinly sliced ginger
15. Make ready 2 Garlic Cloves thinly sliced
16. Take 100 gms Firm Tofu (cut into blocks)
17. Make ready Handful Corriander for garnish
18. Make ready 1 red chili sliced for garnish
19. Get 3-4 Cups Water

Add the oyster, fish, soy sauce and sugar. Add the pumpkin, zucchini & Eggplant. Cook until pumpkin is cooked through. Mushroom Hotpot with Seasonal Vegetables (Low Carb) step by step.

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

Cook until pumpkin is cooked through. Mushroom Hotpot with Seasonal Vegetables (Low Carb) step by step. 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.

So that’s going to wrap this up with this special food mushroom hotpot with seasonal vegetables (low carb) recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!