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

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, mushroom hotpot with seasonal vegetables (low carb). It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

The definition of a low-carb diet varies widely. Mushroom Hotpot with Seasonal Vegetables (Low Carb) is one of the most favored of current trending foods on earth. It is simple, it is fast, it tastes delicious.

Mushroom Hotpot with Seasonal Vegetables (Low Carb) is one of the most well liked of recent trending meals in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Mushroom Hotpot with Seasonal Vegetables (Low Carb) is something that I’ve loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can have mushroom hotpot with seasonal vegetables (low carb) using 19 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Mushroom Hotpot with Seasonal Vegetables (Low Carb):
  1. Make ready 100 gms Enoki Mushrooms
  2. Make ready 100 gms Shimeji Mushrooms (quartered)
  3. Get 85 gms Eggplant (cubed)
  4. Make ready 1 Small Zucchini
  5. Get 1 Cup Pumpkin (cubed)
  6. Take 100 gms Bok Choy (Approx 1 bunch)
  7. Take 50 gms Bean Shoots
  8. Get 1 tbs Light Soy Sauce
  9. Get 1 tbs Oyster Sauce (Vegan oyster sauce if you wish)
  10. Get 1 tsp Sesame Oil
  11. Take 1 tsb fish sauce (leave out for vegetarian)
  12. Get 1 tsp Five Spice
  13. Take 1 tbs Sugar
  14. Take 1 tbs thinly sliced ginger
  15. Make ready 2 Garlic Cloves thinly sliced
  16. Make ready 100 gms Firm Tofu (cut into blocks)
  17. Make ready Handful Corriander for garnish
  18. Make ready 1 red chili sliced for garnish
  19. Make ready 3-4 Cups Water

These mushrooms also have anti-inflammatory properties, so eaten along with broccoli. Great recipe for Mushroom Hotpot with Seasonal Vegetables (Low Carb). Vegetables are low in calories but rich in vitamins, minerals and other important nutrients. In addition, many are low in carbs and high in fiber, making them ideal for The definition of a low-carb diet varies widely.

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. Add the rest of the vegetable broth. Add PROPERLY COOKED (READ INSTRUCTIONS) Shirataki noodles. Let simmer (add more hot sauce if you like it hot) Put into bowl and add fresh lime juice. See recipes for Ribeye and Shimeji too..

So that’s going to wrap it up with this special food mushroom hotpot with seasonal vegetables (low carb) recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!