Easiest Way to Recipe Perfect Mushroom Hotpot with Seasonal Vegetables Low Carb

Without fail recipe ultimate Mushroom Hotpot with Seasonal Vegetables (Low Carb) easy, fast, practical.

Good Evening every body, at this time you get present recipe Mushroom Hotpot with Seasonal Vegetables (Low Carb) with 19 ingredients and 6 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 19 ingredients and 6 stages of easy cooking Mushroom Hotpot with Seasonal Vegetables (Low Carb).

Ingredients for Mushroom Hotpot with Seasonal Vegetables (Low Carb)

1. Needed 100 gms : Enoki Mushrooms.

2. Needed 100 gms : Shimeji Mushrooms (quartered).

3. Needed 85 gms : Eggplant (cubed).

4. Prepare 1 : Small Zucchini.

5. Needed 1 Cup : Pumpkin (cubed).

6. Prepare 100 gms : Bok Choy (Approx 1 bunch).

7. Prepare 50 gms : Bean Shoots.

8. Prepare 1 tbs : Light Soy Sauce.

9. Needed 1 tbs : Oyster Sauce (Vegan oyster sauce if you wish).

10. Prepare 1 tsp : Sesame Oil.

11. Prepare 1 : tsb fish sauce (leave out for vegetarian).

12. Prepare 1 tsp : Five Spice.

13. Prepare 1 tbs : Sugar.

14. Needed 1 tbs : thinly sliced ginger.

15. Needed 2 : Garlic Cloves thinly sliced.

16. Prepare 100 gms : Firm Tofu (cut into blocks).

17. Needed Handful : Corriander for garnish.

18. Needed 1 : red chili sliced for garnish.

19. Needed 3-4 Cups : Water.

If all ingredients Mushroom Hotpot with Seasonal Vegetables (Low Carb) it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking 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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