Hello everybody, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, mushroom hotpot with seasonal vegetables (low carb). One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Mushroom Hotpot with Seasonal Vegetables (Low Carb) recipe is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Mushroom Hotpot with Seasonal Vegetables (Low Carb) recipe is something that I have loved my entire life. They’re fine and they look wonderful.

To begin with this recipe, we must 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 can achieve it.

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

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

Instructions to make Mushroom Hotpot with Seasonal Vegetables (Low Carb): recipe

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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