Easiest Way to Prepare Perfect Mushroom Hotpot with Seasonal Vegetables (Low Carb)

Hello everybody, it’s John, welcome to our recipe site. 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 bit tasty. This will be really delicious.

Mushroom Hotpot with Seasonal Vegetables (Low Carb) is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Mushroom Hotpot with Seasonal Vegetables (Low Carb) is something that I’ve loved my whole life.

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

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

Whether you're eating a low-carb diet or just love mushrooms, these hearty recipes will hit the spot. From Easy Stuffed Mushrooms to Slow-Cooker Mushroom Soup, there is something for everyone. Plus, you only need one pot or pan to make these delicious dinners. Making hot pot at home is the perfect way to curb the carbs involved.

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

Plus, you only need one pot or pan to make these delicious dinners. Making hot pot at home is the perfect way to curb the carbs involved. Read on to find out how. Arrange the potato slices over the top of the vegetables, seasoning between layers with salt and pepper to taste and finishing with a neat layer of slices. Dot over the butter and finish with a.

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