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

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Mushroom Hotpot with Seasonal Vegetables (Low Carb).

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Alright, don’t linger, let’s course of action this mushroom hotpot with seasonal vegetables (low carb) menu with 19 elements which are undoubtedly easy to receive, and we have to process them at the very least through 6 measures. You should devote a while on this, so the resulting food could be perfect.

Composition of Mushroom Hotpot with Seasonal Vegetables (Low Carb):

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

Mushroom Hotpot with Seasonal Vegetables (Low Carb) process:

  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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