Steps to Make Perfect Mushroom Hotpot with Seasonal Vegetables (Low Carb)
Hey everyone, hope you're having an amazing day today. Today, we're going to prepare a special dish, Recipe of Speedy Mushroom Hotpot with Seasonal Vegetables (Low Carb). One of my favorites. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Mushroom Hotpot with Seasonal Vegetables (Low Carb), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mushroom Hotpot with Seasonal Vegetables (Low Carb) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this recipe, we have to prepare a few ingredients. You can cook Mushroom Hotpot with Seasonal Vegetables (Low Carb) using 19 ingredients and 6 steps. Here is how you can achieve it.
Approx 135 Calories per serve (Approx 20gms Carbs, 5gms fat, 7gms Protein)
Ingredients and spices that need to be Prepare to make Mushroom Hotpot with Seasonal Vegetables (Low Carb):
- 100 gms Enoki Mushrooms
- 100 gms Shimeji Mushrooms (quartered)
- 85 gms Eggplant (cubed)
- 1 Small Zucchini
- 1 Cup Pumpkin (cubed)
- 100 gms Bok Choy (Approx 1 bunch)
- 50 gms Bean Shoots
- 1 tbs Light Soy Sauce
- 1 tbs Oyster Sauce (Vegan oyster sauce if you wish)
- 1 tsp Sesame Oil
- 1 tsb fish sauce (leave out for vegetarian)
- 1 tsp Five Spice
- 1 tbs Sugar
- 1 tbs thinly sliced ginger
- 2 Garlic Cloves thinly sliced
- 100 gms Firm Tofu (cut into blocks)
- Handful Corriander for garnish
- 1 red chili sliced for garnish
- 3-4 Cups Water
Instructions to make to make Mushroom Hotpot with Seasonal Vegetables (Low Carb)
- In a claypot or large pot, heat the Sesame oil on a low flame, add the garlic and ginger and fry quickly
- Add the oyster, fish, soy sauce and sugar.
- Add the pumpkin, zucchini & Eggplant
- Add 3 cups of water, bring to boil and turn down heat. Cook until pumpkin is cooked through, add more water if required.
- Once pumpkin is cooked through, add the tofu and bok choy. Cook for a minute or 2 and serve.
- Garnish with, bean shoots, chilli, and Corriander
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