Practical Way to Cooking Extraordinary Mushroom Hotpot with Seasonal Vegetables (Low Carb)

Do you want to know ways to pass the week with healthful but delicious dishes that will make you feel happy? This healthy, quick but extraordinary Mushroom Hotpot with Seasonal Vegetables (Low Carb) recipe is the answer.

We hope you got benefit from reading it, now let's go back to mushroom hotpot with seasonal vegetables (low carb) recipe. You can cook mushroom hotpot with seasonal vegetables (low carb) using 19 ingredients and 0 steps. Here is how you achieve that.

To prepare an extraordinary Mushroom Hotpot with Seasonal Vegetables (Low Carb), below are the ingridients required:

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

After preparing the materials, next you are good to prepare your appetizing Mushroom Hotpot with Seasonal Vegetables (Low Carb) by following the guidances on this section:

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Recipe : Mushroom Hotpot with Seasonal Vegetables (Low Carb)

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