How to Prepare Appetizing 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. Remember, these values are for raw vegetables (carbohydrate content can shift slightly during.

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. Hot pots are also available as the pot only that can be warmed at the table on a butane heater or an electric burner. 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. You need 100 gms of Enoki Mushrooms.
2. Prepare 100 gms of Shimeji Mushrooms (quartered).
3. It's 85 gms of Eggplant (cubed).
4. It's 1 of Small Zucchini.
5. Prepare 1 Cup of Pumpkin (cubed).
6. You need 100 gms of Bok Choy (Approx 1 bunch).
7. Prepare 50 gms of Bean Shoots.
8. It's 1 tbs of Light Soy Sauce.
9. You need 1 tbs of Oyster Sauce (Vegan oyster sauce if you wish).
10. Prepare 1 tsp of Sesame Oil.
11. It's 1 of tsb fish sauce (leave out for vegetarian).
12. You need 1 tsp of Five Spice.
13. You need 1 tbs of Sugar.
14. You need 1 tbs of thinly sliced ginger.
15. Prepare 2 of Garlic Cloves thinly sliced.
16. It's 100 gms of Firm Tofu (cut into blocks).
17. You need Handful of Corriander for garnish.
18. You need 1 of red chili sliced for garnish.
19. It's 3-4 Cups of Water.

The Best Vegetables for Hot Pot. The sky is really the limit here. Just think about veggies that go with Asian flavors and you pretty much have your. Recipe for sukiyaki, a Japanese hot pot made with beef and vegetables.

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.

Healthy, gluten free comfort food from The Asian Grandmother's Cookbook. We really enjoyed this hot pot, it was filling, comforting and healthy. We used shirataki noodles, which are low carb. 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.

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