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

Mushroom Hotpot with Seasonal Vegetables (Low Carb).

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Ingredients of Mushroom Hotpot with Seasonal Vegetables (Low Carb)

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

Mushroom Hotpot with Seasonal Vegetables (Low Carb) instructions

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.

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