Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, mushroom hotpot with seasonal vegetables (low carb). One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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. Vegetables are low in calories but rich in vitamins, minerals and other important nutrients.
Mushroom Hotpot with Seasonal Vegetables (Low Carb) is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Mushroom Hotpot with Seasonal Vegetables (Low Carb) is something which I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can cook 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):
- Prepare 100 gms Enoki Mushrooms
- Get 100 gms Shimeji Mushrooms (quartered)
- Get 85 gms Eggplant (cubed)
- Take 1 Small Zucchini
- Take 1 Cup Pumpkin (cubed)
- Get 100 gms Bok Choy (Approx 1 bunch)
- Get 50 gms Bean Shoots
- Take 1 tbs Light Soy Sauce
- Get 1 tbs Oyster Sauce (Vegan oyster sauce if you wish)
- Get 1 tsp Sesame Oil
- Make ready 1 tsb fish sauce (leave out for vegetarian)
- Make ready 1 tsp Five Spice
- Prepare 1 tbs Sugar
- Prepare 1 tbs thinly sliced ginger
- Take 2 Garlic Cloves thinly sliced
- Take 100 gms Firm Tofu (cut into blocks)
- Take Handful Corriander for garnish
- Take 1 red chili sliced for garnish
- Prepare 3-4 Cups Water
The perfect low-protein meal for one. Curried Mushroom Hot Pot. this link is to an external site that may or may not meet accessibility guidelines. A vegan winter warmer the whole family will love. A healthy, delicious Korean hot pot made with mushrooms!
Instructions to make Mushroom Hotpot with Seasonal Vegetables (Low Carb):
- 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
- Add 3 cups of water, bring to boil and turn down heat. Cook until pumpkin is cooked through, add more water if required.
- Once pumpkin is cooked through, add the tofu and bok choy. Cook for a minute or 2 and serve.
- Garnish with, bean shoots, chilli, and Corriander
Beoseot (mushroom) jeongol is made with an assortment of different types of mushrooms. It's a great way to enjoy the strong earthy flavor of mushrooms. However, Chinese hot pot has a distinguishing characteristic - only a small amount of ingredients is added to the pot by the individuals at the table and cooked just long enough, then the food is taken out and consumed immediately before more ingredients are added. You don't need to graduate from cooking school to make a luscious low-carb risotto. You just need the rich and earthy flavors in this unabashedly tasty recipe.
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