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

Mushroom Hotpot with Seasonal Vegetables (Low Carb). Vegetables are low in calories but rich in vitamins, minerals and other important nutrients. In addition, many are low in carbs and high in fiber, making them ideal for The definition of a low-carb diet varies widely. This warming hotpot of mushrooms and winter vegetables is a perfect comforting dinner to come home to on a cold winter's night.

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. Hot pots are also available as the pot only that can be warmed at the table on a butane heater or an electric burner. The Best Vegetables for Hot Pot. 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 100 gms of Enoki Mushrooms.
2. Prepare 100 gms of Shimeji Mushrooms (quartered).
3. You need 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. Prepare 50 gms of Bean Shoots.
8. You need 1 tbs of Light Soy Sauce.
9. Prepare 1 tbs of Oyster Sauce (Vegan oyster sauce if you wish).
10. It's 1 tsp of Sesame Oil.
11. Prepare 1 of tsb fish sauce (leave out for vegetarian).
12. You need 1 tsp of Five Spice.
13. Prepare 1 tbs of Sugar.
14. You need 1 tbs of thinly sliced ginger.
15. Prepare 2 of Garlic Cloves thinly sliced.
16. You need 100 gms of Firm Tofu (cut into blocks).
17. It's Handful of Corriander for garnish.
18. Prepare 1 of red chili sliced for garnish.
19. Prepare 3-4 Cups of Water.

The sky is really the limit here. Just think about veggies that go with Asian flavors and you pretty much have your. You don't need to graduate from cooking school to make a luscious low-carb risotto. You just need the rich and earthy flavors in this unabashedly tasty recipe.

Mushroom Hotpot with Seasonal Vegetables (Low Carb) step by step

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.

A chunky low carb vegetable soup that's easy to make in the Instant Pot or on the stove top. Vegetables can be substituted with other low carb vegetables depending on preferences. A healthy, delicious Korean hot pot made with mushrooms! It's a great way to enjoy the strong earthy flavor of mushrooms. Made it for an instant pot smothered pork steaks recipe.