Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, mushroom hotpot with seasonal vegetables (low carb). It is 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 in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Mushroom Hotpot with Seasonal Vegetables (Low Carb) is something that I have loved my whole life.

To get started with this particular 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 cook that.

The ingredients needed to make Mushroom Hotpot with Seasonal Vegetables (Low Carb):

1. Prepare 100 gms Enoki Mushrooms
2. Get 100 gms Shimeji Mushrooms (quartered)
3. Take 85 gms Eggplant (cubed)
4. Prepare 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. Prepare 1 tbs Light Soy Sauce
9. Prepare 1 tbs Oyster Sauce (Vegan oyster sauce if you wish)
10. Take 1 tsp Sesame Oil
11. Take 1 tsb fish sauce (leave out for vegetarian)
12. Make ready 1 tsp Five Spice
13. Make ready 1 tbs Sugar
14. Take 1 tbs thinly sliced ginger
15. Get 2 Garlic Cloves thinly sliced
16. Prepare 100 gms Firm Tofu (cut into blocks)
17. Take Handful Corriander for garnish
18. Take 1 red chili sliced for garnish
19. Make ready 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
7. Ready to serve and ENJOY!

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