Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, mushroom hotpot with seasonal vegetables (low carb). One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
This warming hotpot of mushrooms and winter vegetables is a perfect comforting dinner to come home to on a cold winter's night. Place the clay pot over medium to high heat. Vegetables are low in calories but rich in vitamins, minerals and other important nutrients.
Mushroom Hotpot with Seasonal Vegetables (Low Carb) is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. Mushroom Hotpot with Seasonal Vegetables (Low Carb) is something that I’ve loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can cook mushroom hotpot with seasonal vegetables (low carb) using 19 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Mushroom Hotpot with Seasonal Vegetables (Low Carb):
- Make ready 100 gms Enoki Mushrooms
- Get 100 gms Shimeji Mushrooms (quartered)
- Make ready 85 gms Eggplant (cubed)
- Take 1 Small Zucchini
- Make ready 1 Cup Pumpkin (cubed)
- Take 100 gms Bok Choy (Approx 1 bunch)
- Get 50 gms Bean Shoots
- Prepare 1 tbs Light Soy Sauce
- Make ready 1 tbs Oyster Sauce (Vegan oyster sauce if you wish)
- Get 1 tsp Sesame Oil
- Make ready 1 tsb fish sauce (leave out for vegetarian)
- Make ready 1 tsp Five Spice
- Make ready 1 tbs Sugar
- Make ready 1 tbs thinly sliced ginger
- Make ready 2 Garlic Cloves thinly sliced
- Get 100 gms Firm Tofu (cut into blocks)
- Take Handful Corriander for garnish
- Prepare 1 red chili sliced for garnish
- Make ready 3-4 Cups Water
Beoseot (mushroom) jeongol is made with an assortment of different types of mushrooms. It's a great way to enjoy the strong earthy flavor of mushrooms. This may be because carb content varies among different breeds of vegetables, and there can also be seasonal variation. In cases where there are significant differences between databases we have attempted to choose a.
Steps to make Mushroom Hotpot with Seasonal Vegetables (Low Carb):
- In a claypot or large pot, heat the Sesame oil on a low flame, add the garlic and ginger and fry quickly
- Add the oyster, fish, soy sauce and sugar.
- Add the pumpkin, zucchini & Eggplant
- Add 3 cups of water, bring to boil and turn down heat. Cook until pumpkin is cooked through, add more water if required.
- Once pumpkin is cooked through, add the tofu and bok choy. Cook for a minute or 2 and serve.
- Garnish with, bean shoots, chilli, and Corriander
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