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Hey everyone, I hope you are having an incredible 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. For mine, I will make it a little bit tasty. This will be really delicious.

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Mushroom Hotpot with Seasonal Vegetables (Low Carb) is one of the most popular of current trending meals in the world. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. Mushroom Hotpot with Seasonal Vegetables (Low Carb) is something which I have loved my whole life. They’re fine and they look fantastic.

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

Add the pumpkin, zucchini & Eggplant. Cook until pumpkin is cooked through. 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.

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

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. Add the pumpkin, zucchini & Eggplant. Cook until pumpkin is cooked through.

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