Steps to Prepare Super Quick Homemade Mushroom Hotpot with Seasonal Vegetables (Low Carb)

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The ingredients needed to prepare Mushroom Hotpot with Seasonal Vegetables (Low Carb):

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

Steps to make Mushroom Hotpot with Seasonal Vegetables (Low Carb):

  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.

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