Mushroom Hotpot With Seasonal Vegetables (Low Carb)

Hey everyone, it is Jim, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, Mushroom Hotpot with Seasonal Vegetables (Low Carb). It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

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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 cook it.

Approx 135 Calories per serve (Approx 20gms Carbs, 5gms fat, 7gms Protein)

Ingredients and spices that need to be Make ready to make Mushroom Hotpot with Seasonal Vegetables (Low Carb):

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

Steps to make 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

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