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Mushroom Hotpot with Seasonal Vegetables (Low Carb). Mushroom Hotpot with Seasonal Vegetables (Low Carb) instructions. 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.

Here is how you cook it. You can use an assortment of mushrooms such as shiitake, button and hon-shimeji (stalks trimmed) in your hotpot. Some people also like to add canned button mushrooms. You can cook Mushroom Hotpot with Seasonal Vegetables (Low Carb) using 19 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Mushroom Hotpot with Seasonal Vegetables (Low Carb)

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

My favourite is the enoki mushrooms , aka golden mushrooms (金针菇/ jin zhen gu ), and they not only sound auspicious but cooks quickly too. Mushroom Hotpot with Seasonal Vegetables (Low Carb). Here is how you cook it. Heat the oil in a flame-proof casserole and gently fry the onion and fresh mushrooms for six to eight minutes, or until the onion is softened and the mushrooms lightly browned.

Mushroom Hotpot with Seasonal Vegetables (Low Carb) instructions

  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.

Arrange the potato slices over the top of the vegetables, seasoning between layers with salt and pepper to taste and finishing with a neat layer of slices. Dot over the butter and finish with a. Plus, you only need one pot or pan to make these delicious dinners. The result is a delicious low carb vegetarian shepherd's pie recipe that the whole family will love!. Shepherd's pie was a classic that many households in Australia and Britain grew up with and started as a way for people to make left-over scraps of meat and vegetables into a delicious meal.

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