Simple Way to Make Super Quick Homemade Mushroom Hotpot with Seasonal Vegetables (Low Carb)

Hey everyone, it is Jim, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, mushroom hotpot with seasonal vegetables (low carb). It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Mushroom Hotpot with Seasonal Vegetables (Low Carb) is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It’s easy, it is quick, it tastes yummy. Mushroom Hotpot with Seasonal Vegetables (Low Carb) is something which I’ve loved my entire life. They are fine and they look fantastic.

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 get started 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 can achieve it.

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. Take 85 gms Eggplant (cubed)
4. Prepare 1 Small Zucchini
5. Make ready 1 Cup Pumpkin (cubed)
6. Get 100 gms Bok Choy (Approx 1 bunch)
7. Take 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. Get 1 tsp Sesame Oil
11. Take 1 tsb fish sauce (leave out for vegetarian)
12. Prepare 1 tsp Five Spice
13. Get 1 tbs Sugar
14. Prepare 1 tbs thinly sliced ginger
15. Take 2 Garlic Cloves thinly sliced
16. Take 100 gms Firm Tofu (cut into blocks)
17. Get Handful Corriander for garnish
18. Prepare 1 red chili sliced for garnish
19. Take 3-4 Cups Water

You'll find dried mushrooms with the stock cubes or in the speciality section of the supermarket. They add a depth of flavour that makes this dish particularly rich and delicious. Serve with lots of freshly cooked leafy greens, kale or shredded Savoy cabbage. Whether you're eating a low-carb diet or just love mushrooms, these hearty recipes will hit the spot.

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

Serve with lots of freshly cooked leafy greens, kale or shredded Savoy cabbage. 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.

So that is going to wrap it up for this special food mushroom hotpot with seasonal vegetables (low carb) recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!