Hello everybody, it is John, welcome to our recipe site. Today, we’re going to make a special dish, mushroom hotpot with seasonal vegetables (low carb). It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Mushroom Hotpot with Seasonal Vegetables (Low Carb) is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. Mushroom Hotpot with Seasonal Vegetables (Low Carb) is something that I’ve loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can have 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. Get 100 gms Enoki Mushrooms
2. Get 100 gms Shimeji Mushrooms (quartered)
3. Make ready 85 gms Eggplant (cubed)
4. Take 1 Small Zucchini
5. Take 1 Cup Pumpkin (cubed)
6. Make ready 100 gms Bok Choy (Approx 1 bunch)
7. Prepare 50 gms Bean Shoots
8. Make ready 1 tbs Light Soy Sauce
9. Prepare 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. Take 1 tsp Five Spice
13. Make ready 1 tbs Sugar
14. Prepare 1 tbs thinly sliced ginger
15. Prepare 2 Garlic Cloves thinly sliced
16. Get 100 gms Firm Tofu (cut into blocks)
17. Prepare Handful Corriander for garnish
18. Make ready 1 red chili sliced for garnish
19. Prepare 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!

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