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

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, mushroom hotpot with seasonal vegetables (low carb). One of my favorites food recipes. This time, 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 favored of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Mushroom Hotpot with Seasonal Vegetables (Low Carb) is something which I have loved my whole life. They are nice and they look fantastic.

Discover The Latest Outdoor Collection Now. Free UK Delivery on Eligible Orders Great recipe for 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.

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

Great recipe for Mushroom Hotpot with Seasonal Vegetables (Low Carb). This spicy oil was made for use with the vegetable broth hot pot. We also have wide variety of recipes to try. Mushroom Hotpot with Seasonal Vegetables (Low Carb) Jump to: Recipe Weight Loss Tips Before you jump to Mushroom Hotpot with Seasonal Vegetables (Low Carb) recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Need To Be Eating.

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

We also have wide variety of recipes to try. Mushroom Hotpot with Seasonal Vegetables (Low Carb) Jump to: Recipe Weight Loss Tips Before you jump to Mushroom Hotpot with Seasonal Vegetables (Low Carb) recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Need To Be Eating. 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.

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