Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, mushroom hotpot with seasonal vegetables (low carb). One of my favorites. This time, I am going to make it a little 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 foods on earth. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Mushroom Hotpot with Seasonal Vegetables (Low Carb) is something that I’ve loved my whole life.

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

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
7. Ready to serve and ENJOY!

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