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

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, mushroom hotpot with seasonal vegetables (low carb). One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Mushroom Hotpot with Seasonal Vegetables (Low Carb) is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Mushroom Hotpot with Seasonal Vegetables (Low Carb) is something that I have loved my entire life.

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. Great recipe for Mushroom Hotpot with Seasonal Vegetables (Low Carb).

To get started with this recipe, we have to first prepare a few components. You can cook mushroom hotpot with seasonal vegetables (low carb) using 19 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Mushroom Hotpot with Seasonal Vegetables (Low Carb):
  1. Get 100 gms Enoki Mushrooms
  2. Take 100 gms Shimeji Mushrooms (quartered)
  3. Get 85 gms Eggplant (cubed)
  4. Take 1 Small Zucchini
  5. Get 1 Cup Pumpkin (cubed)
  6. Prepare 100 gms Bok Choy (Approx 1 bunch)
  7. Prepare 50 gms Bean Shoots
  8. Get 1 tbs Light Soy Sauce
  9. Make ready 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. Prepare 1 tsp Five Spice
  13. Take 1 tbs Sugar
  14. Get 1 tbs thinly sliced ginger
  15. Get 2 Garlic Cloves thinly sliced
  16. Take 100 gms Firm Tofu (cut into blocks)
  17. Prepare Handful Corriander for garnish
  18. Get 1 red chili sliced for garnish
  19. Make ready 3-4 Cups Water

Add the pumpkin, zucchini & Eggplant. 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.

Steps 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

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. Cook until pumpkin is cooked through.

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