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

Hello everybody, it is Brad, welcome to our recipe site. 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 is gonna smell and look delicious.

Mushroom Hotpot with Seasonal Vegetables (Low Carb) is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They are fine and they look wonderful. Mushroom Hotpot with Seasonal Vegetables (Low Carb) is something which I have loved my whole life.

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. The definition of a low-carb diet varies widely.

To begin with this particular recipe, we have to 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 it.

The ingredients needed to make Mushroom Hotpot with Seasonal Vegetables (Low Carb):
  1. Prepare Enoki Mushrooms
  2. Make ready Shimeji Mushrooms (quartered)
  3. Get Eggplant (cubed)
  4. Take Small Zucchini
  5. Take Pumpkin (cubed)
  6. Make ready Bok Choy (Approx 1 bunch)
  7. Prepare Bean Shoots
  8. Prepare Light Soy Sauce
  9. Get Oyster Sauce (Vegan oyster sauce if you wish)
  10. Take Sesame Oil
  11. Get tsb fish sauce (leave out for vegetarian)
  12. Make ready Five Spice
  13. Make ready Sugar
  14. Prepare thinly sliced ginger
  15. Get Garlic Cloves thinly sliced
  16. Prepare Firm Tofu (cut into blocks)
  17. Take Corriander for garnish
  18. Make ready red chili sliced for garnish
  19. Prepare Water

Here is how you cook it. Here is how you cook it. Here is how you cook it. Heat the oil in a flame-proof casserole and gently fry the onion and fresh mushrooms for six to eight minutes, or until the onion is softened and the mushrooms lightly browned.

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

Here is how you cook it. Heat the oil in a flame-proof casserole and gently fry the onion and fresh mushrooms for six to eight minutes, or until the onion is softened and the mushrooms lightly browned. Zucchini and Tomato Casserole from Diethood. Serve this low-carb casserole as a side to your protein of choice — or enjoy it as a vegetarian main. This also reheats well as a lunch option, and leftovers will keep for several days.

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