Recipe of Mushroom Hotpot with Seasonal Vegetables (Low Carb) in 24 Minutes at Home

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, mushroom hotpot with seasonal vegetables (low carb). It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really 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’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Mushroom Hotpot with Seasonal Vegetables (Low Carb) is something that I have loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we must first prepare a few components. You can have mushroom hotpot with seasonal vegetables (low carb) using 19 ingredients and 6 steps. Here is how you can achieve it.

Ingredients

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

1. Prepare 100 gms Enoki Mushrooms
2. Get 100 gms Shimeji Mushrooms (quartered)
3. Get 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. Take 50 gms Bean Shoots
8. Take 1 tbs Light Soy Sauce
9. Get 1 tbs Oyster Sauce (Vegan oyster sauce if you wish)
10. Take 1 tsp Sesame Oil
11. Take 1 tsb fish sauce (leave out for vegetarian)
12. Make ready 1 tsp Five Spice
13. Take 1 tbs Sugar
14. Make ready 1 tbs thinly sliced ginger
15. Take 2 Garlic Cloves thinly sliced
16. Get 100 gms Firm Tofu (cut into blocks)
17. Prepare Handful Corriander for garnish
18. Take 1 red chili sliced for garnish
19. Make ready 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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