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

Hello everybody, welcome to my recipe site. Today I’m gonna show you how to prepare a distinctive dish, Mushroom Hotpot with Seasonal Vegetables (Low Carb). It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.

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

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

Ingredients of Mushroom Hotpot with Seasonal Vegetables (Low Carb)

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

A healthy, delicious Korean hot pot made with mushrooms!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 Instant Pot Harvest Chicken and Vegetables is a riff from slow cooker and sheet pan and a favorite for autumn.

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.

In cases where there are significant differences between databases we have attempted to.My Wild Mushroom Hotpot from my cookbook Purely Delicious is the perfect wholesome and nourishing comfort food to revitalise the body and promote good health.Serve in generous bowls and instantly feel the healing benefits.

It's full of cozy autumn I chose to serve the chicken with some low carb vegetables like pumpkin, Brussels sprouts, broccoli and yellow zucchini so they.A vegan winter warmer the whole family will love.Hot pots are also available as the pot only that can be warmed at the table on a butane Place proteins, vegetables, noodles, and garnishes in bowls or on plates for guests to Hot pot is our family's favorite in winter.We often have lettuce, cabbage, mushrooms.Add the cooked chicken and vegetables to the sauce and stir well.