Easiest Way to Prepare Perfect Mushroom Hotpot with Seasonal Vegetables (Low Carb)

Mushroom Hotpot with Seasonal Vegetables (Low Carb).

You can cook Mushroom Hotpot with Seasonal Vegetables (Low Carb) using 19 ingredients and 6 steps. Here is how you cook it.

Ingredients of Mushroom Hotpot with Seasonal Vegetables (Low Carb)

1. Prepare of Enoki Mushrooms.
2. You need of Shimeji Mushrooms (quartered).
3. Prepare of Eggplant (cubed).
4. You need of Small Zucchini.
5. Prepare of Pumpkin (cubed).
6. You need of Bok Choy (Approx 1 bunch).
7. You need of Bean Shoots.
8. Prepare of Light Soy Sauce.
9. Prepare of Oyster Sauce (Vegan oyster sauce if you wish).
10. Prepare of Sesame Oil.
11. Prepare 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. You need of Garlic Cloves thinly sliced.
16. Prepare of Firm Tofu (cut into blocks).
17. It's of Corriander for garnish.
18. Prepare 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.