Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, mushroom hotpot with seasonal vegetables (low carb). It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really 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. The reason could be that different breeds of vegetables can differ in carb content, and there can be seasonal variation etc.
Mushroom Hotpot with Seasonal Vegetables (Low Carb) is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Mushroom Hotpot with Seasonal Vegetables (Low Carb) is something which I have loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can have mushroom hotpot with seasonal vegetables (low carb) using 19 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Mushroom Hotpot with Seasonal Vegetables (Low Carb):
- Get 100 gms Enoki Mushrooms
- Take 100 gms Shimeji Mushrooms (quartered)
- Get 85 gms Eggplant (cubed)
- Take 1 Small Zucchini
- Prepare 1 Cup Pumpkin (cubed)
- Prepare 100 gms Bok Choy (Approx 1 bunch)
- Prepare 50 gms Bean Shoots
- Make ready 1 tbs Light Soy Sauce
- Prepare 1 tbs Oyster Sauce (Vegan oyster sauce if you wish)
- Prepare 1 tsp Sesame Oil
- Take 1 tsb fish sauce (leave out for vegetarian)
- Make ready 1 tsp Five Spice
- Prepare 1 tbs Sugar
- Prepare 1 tbs thinly sliced ginger
- Get 2 Garlic Cloves thinly sliced
- Take 100 gms Firm Tofu (cut into blocks)
- Get Handful Corriander for garnish
- Make ready 1 red chili sliced for garnish
- Make ready 3-4 Cups Water
Stir in the cabbage and mushrooms and add the crème fraîche. Lay the potato slices over the vegetables pressing them down with a fish slice. Once the sauce has thickened, place on a very low heat. Add the cooked chicken and vegetables to the sauce and stir well.
Instructions 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
Instead of a lamb roast, why not try a hassle-free Lancashire hotpot? Using whole lamb shanks gives each guest a generous serving - and it looks fabulous on the table! People who like mushrooms will love this Slow Cooker Mushroom Lover's Pot Roast for an amazing low-carb dinner. Made this tonight - it was delicious! I couldn't find mushroom boullion so I used vegetable boullion.
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