Easiest Way to Prepare Perfect Mushroom Hotpot with Seasonal Vegetables (Low Carb)
Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, Recipe of Any-night-of-the-week Mushroom Hotpot with Seasonal Vegetables (Low Carb). It is one of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Mushroom Hotpot with Seasonal Vegetables (Low Carb), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mushroom Hotpot with Seasonal Vegetables (Low Carb) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this particular recipe, we must first prepare a few ingredients. You can have Mushroom Hotpot with Seasonal Vegetables (Low Carb) using 19 ingredients and 6 steps. Here is how you can achieve it.
Approx 135 Calories per serve (Approx 20gms Carbs, 5gms fat, 7gms Protein)
Ingredients and spices that need to be Take to make Mushroom Hotpot with Seasonal Vegetables (Low Carb):
- 100 gms Enoki Mushrooms
- 100 gms Shimeji Mushrooms (quartered)
- 85 gms Eggplant (cubed)
- 1 Small Zucchini
- 1 Cup Pumpkin (cubed)
- 100 gms Bok Choy (Approx 1 bunch)
- 50 gms Bean Shoots
- 1 tbs Light Soy Sauce
- 1 tbs Oyster Sauce (Vegan oyster sauce if you wish)
- 1 tsp Sesame Oil
- 1 tsb fish sauce (leave out for vegetarian)
- 1 tsp Five Spice
- 1 tbs Sugar
- 1 tbs thinly sliced ginger
- 2 Garlic Cloves thinly sliced
- 100 gms Firm Tofu (cut into blocks)
- Handful Corriander for garnish
- 1 red chili sliced for garnish
- 3-4 Cups Water
Steps to make 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
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So that's going to wrap this up with this special food Recipe of Perfect Mushroom Hotpot with Seasonal Vegetables (Low Carb). Thank you very much for your time. I am confident that you can make this at home. There's gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!