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

Before you jump to Mushroom Hotpot with Seasonal Vegetables (Low Carb) recipe, you may want to read this short interesting healthy tips about Goodies that offer You Power.

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If you are looking for a quick snack, you can’t go drastically wrong with a whole grain one. A mid-morning snack of whole grain bread together with some protein will keep you until it’s time for lunch break. When you have to have a fast snack food on your way out the door, never forget to look for whole grain chips, pretzels, and crackers. Selecting whole grain snacks is always far better than eating the processed grains we commonly find in our grocery stores.

You don’t have to look far to find a wide range of healthy snacks that can be easily prepared. When you make the determination to be healthy, it’s easy to find just what you need to be successful at it.

We hope you got insight from reading it, now let’s go back to mushroom hotpot with seasonal vegetables (low carb) recipe. To make mushroom hotpot with seasonal vegetables (low carb) you only need 19 ingredients and 6 steps. Here is how you do it.

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

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