Recipe: Perfect Mushroom Hotpot with Seasonal Vegetables (Low Carb)

Mushroom Hotpot with Seasonal Vegetables (Low Carb).

You can cook Mushroom Hotpot with Seasonal Vegetables (Low Carb) using 19 ingredients and 6 steps. Here is how you cook it.

Ingredients of Mushroom Hotpot with Seasonal Vegetables (Low Carb)

1. Prepare 100 gms of Enoki Mushrooms.
2. It's 100 gms of Shimeji Mushrooms (quartered).
3. It's 85 gms of Eggplant (cubed).
4. Prepare 1 of Small Zucchini.
5. You need 1 Cup of Pumpkin (cubed).
6. Prepare 100 gms of Bok Choy (Approx 1 bunch).
7. You need 50 gms of Bean Shoots.
8. Prepare 1 tbs of Light Soy Sauce.
9. It's 1 tbs of Oyster Sauce (Vegan oyster sauce if you wish).
10. You need 1 tsp of Sesame Oil.
11. You need 1 of tsb fish sauce (leave out for vegetarian).
12. Prepare 1 tsp of Five Spice.
13. Prepare 1 tbs of Sugar.
14. You need 1 tbs of thinly sliced ginger.
15. Prepare 2 of Garlic Cloves thinly sliced.
16. You need 100 gms of Firm Tofu (cut into blocks).
17. It's Handful of Corriander for garnish.
18. You need 1 of red chili sliced for garnish.
19. Prepare 3-4 Cups of Water.

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

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.