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