Recipe: Appetizing Mushroom Hotpot with Seasonal Vegetables (Low Carb)

Mushroom Hotpot with Seasonal Vegetables (Low Carb).

Mushroom Hotpot with Seasonal Vegetables (Low Carb)

You can cook Mushroom Hotpot with Seasonal Vegetables (Low Carb) using 19 ingredients and 6 steps. Here is how you cook it.

Ingredients of Mushroom Hotpot with Seasonal Vegetables (Low Carb)

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

Mushroom Hotpot with Seasonal Vegetables (Low Carb) instructions

  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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Recipe: Appetizing Mushroom Hotpot with Seasonal Vegetables (Low Carb)

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Description

You can cook Mushroom Hotpot with Seasonal Vegetables (Low Carb) using 19 ingredients and 6 steps. Here is how you cook it.


Scale

Ingredients

  1. You need 100 gms of Enoki Mushrooms.
  2. You need 100 gms of Shimeji Mushrooms (quartered).
  3. You need 85 gms of Eggplant (cubed).
  4. Prepare 1 of Small Zucchini.
  5. Prepare 1 Cup of Pumpkin (cubed).
  6. Prepare 100 gms of Bok Choy (Approx 1 bunch).
  7. Prepare 50 gms of Bean Shoots.
  8. It’s 1 tbs of Light Soy Sauce.
  9. Prepare 1 tbs of Oyster Sauce (Vegan oyster sauce if you wish).
  10. It’s 1 tsp of Sesame Oil.
  11. Prepare 1 of tsb fish sauce (leave out for vegetarian).
  12. You need 1 tsp of Five Spice.
  13. Prepare 1 tbs of Sugar.
  14. It’s 1 tbs of thinly sliced ginger.
  15. Prepare 2 of Garlic Cloves thinly sliced.
  16. You need 100 gms of Firm Tofu (cut into blocks).
  17. Prepare Handful of Corriander for garnish.
  18. It’s 1 of red chili sliced for garnish.
  19. Prepare 34 Cups of Water.

Instructions

  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.

Appetizing Mushroom Hotpot with Seasonal Vegetables (Low Carb)

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