Recipe of Mushroom Hotpot with Seasonal Vegetables (Low Carb) in 20 Minutes for Mom

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, mushroom hotpot with seasonal vegetables (low carb). One of my favorites food recipes. This time, I am going to make it a 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 popular of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Mushroom Hotpot with Seasonal Vegetables (Low Carb) is something that I have loved my entire life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to 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.

Ingredients

The ingredients needed to make Mushroom Hotpot with Seasonal Vegetables (Low Carb):

1. Take 100 gms Enoki Mushrooms
2. Prepare 100 gms Shimeji Mushrooms (quartered)
3. Make ready 85 gms Eggplant (cubed)
4. Take 1 Small Zucchini
5. Get 1 Cup Pumpkin (cubed)
6. Prepare 100 gms Bok Choy (Approx 1 bunch)
7. Prepare 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. Get 1 tsb fish sauce (leave out for vegetarian)
12. Prepare 1 tsp Five Spice
13. Make ready 1 tbs Sugar
14. Get 1 tbs thinly sliced ginger
15. Get 2 Garlic Cloves thinly sliced
16. Get 100 gms Firm Tofu (cut into blocks)
17. Take Handful Corriander for garnish
18. Prepare 1 red chili sliced for garnish
19. Take 3-4 Cups Water

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. Add the cooked chicken and vegetables to the sauce and stir well. 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.

Instructions

Steps 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

A healthy, delicious Korean hot pot made with mushrooms! 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. You can even add a few seasonal wild ones. Low Carb Recipes Cooking Recipes Healthy Recipes Healthy Soup Cooking Time Easy Recipes Seafood This hotpot recipe is a delightfully aromatic meal with prawns and vegetables by Marcus Wareing.

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