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

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We hope you got insight from reading it, now let’s go back to mushroom hotpot with seasonal vegetables (low carb) recipe. To cook mushroom hotpot with seasonal vegetables (low carb) you need 19 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Mushroom Hotpot with Seasonal Vegetables (Low Carb):
  1. Take 100 gms Enoki Mushrooms
  2. You need 100 gms Shimeji Mushrooms (quartered)
  3. Take 85 gms Eggplant (cubed)
  4. Prepare 1 Small Zucchini
  5. Take 1 Cup Pumpkin (cubed)
  6. Get 100 gms Bok Choy (Approx 1 bunch)
  7. Use 50 gms Bean Shoots
  8. Use 1 tbs Light Soy Sauce
  9. Prepare 1 tbs Oyster Sauce (Vegan oyster sauce if you wish)
  10. Provide 1 tsp Sesame Oil
  11. Prepare 1 tsb fish sauce (leave out for vegetarian)
  12. Get 1 tsp Five Spice
  13. Provide 1 tbs Sugar
  14. Prepare 1 tbs thinly sliced ginger
  15. Provide 2 Garlic Cloves thinly sliced
  16. Provide 100 gms Firm Tofu (cut into blocks)
  17. Use Handful Corriander for garnish
  18. Prepare 1 red chili sliced for garnish
  19. Provide 3-4 Cups 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

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