Recipe of Speedy Mushroom Hotpot with Seasonal Vegetables (Low Carb)

Mushroom Hotpot with Seasonal Vegetables (Low Carb).

Hey everyone, it's Drew, welcome to our recipe site. Today, we're going to make a distinctive dish, mushroom hotpot with seasonal vegetables (low carb). It is one of my favorites. 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 well liked of recent trending foods in the world. It's simple, it's fast, it tastes yummy. It is appreciated by millions every day. Mushroom Hotpot with Seasonal Vegetables (Low Carb) is something which I have loved my entire life. They are fine and they look wonderful.

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

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.

So that's going to wrap it up for this exceptional food mushroom hotpot with seasonal vegetables (low carb) recipe. Thanks so much for reading. I'm sure that you will 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, colleague and friends. Thanks again for reading. Go on get cooking!