Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, mushroom hotpot with seasonal vegetables (low carb). One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Mushroom Hotpot with Seasonal Vegetables (Low Carb) is one of the most well liked of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Mushroom Hotpot with Seasonal Vegetables (Low Carb) is something which I have loved my whole life.

To get started with this recipe, we must 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 it.

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

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