Mushroom Hotpot with Seasonal Vegetables (Low Carb)
Mushroom Hotpot with Seasonal Vegetables (Low Carb)

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, mushroom hotpot with seasonal vegetables (low carb). It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Mushroom Hotpot with Seasonal Vegetables (Low Carb) is one of the most popular of current trending foods in the world. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Mushroom Hotpot with Seasonal Vegetables (Low Carb) is something which I have loved my whole life. They are fine and they look wonderful.

This warming hotpot of mushrooms and winter vegetables is a perfect comforting dinner to come home to on a cold winter's night. Place the clay pot over medium to high heat. You don't need to graduate from cooking school to make a luscious low-carb risotto.

To begin with this particular recipe, we must prepare a few components. You can cook mushroom hotpot with seasonal vegetables (low carb) using 19 ingredients and 6 steps. Here is how you can achieve 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. Prepare 85 gms Eggplant (cubed)
  4. Take 1 Small Zucchini
  5. Prepare 1 Cup Pumpkin (cubed)
  6. Take 100 gms Bok Choy (Approx 1 bunch)
  7. Take 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. Prepare 1 tsp Sesame Oil
  11. Get 1 tsb fish sauce (leave out for vegetarian)
  12. Take 1 tsp Five Spice
  13. Take 1 tbs Sugar
  14. Prepare 1 tbs thinly sliced ginger
  15. Prepare 2 Garlic Cloves thinly sliced
  16. Make ready 100 gms Firm Tofu (cut into blocks)
  17. Prepare Handful Corriander for garnish
  18. Make ready 1 red chili sliced for garnish
  19. Get 3-4 Cups Water

A Yin-Yang hotpot with both spicy and non-spicy broths. A wide variety of mushroom hot pot options are available to you, such as material, feature, and certification. The Best Vegetables for Hot Pot. The sky is really the limit here.

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

Just think about veggies that go with Asian Hotpot is favorite in our house, so much that we have it twice a month. We use a stock pot on an induction Hot pot is our family's favorite in winter. We often have lettuce, cabbage, mushrooms. Made it for an instant pot smothered pork steaks recipe. Whoops, forgot to add the chicken broth!

So that’s going to wrap this up with this exceptional food mushroom hotpot with seasonal vegetables (low carb) recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!