Simple Way to Make Mario Batali Mushroom Hotpot with Seasonal Vegetables (Low Carb)

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we’re going to make a special dish, mushroom hotpot with seasonal vegetables (low carb). It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Mushroom Hotpot with Seasonal Vegetables (Low Carb) is one of the most well liked of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Mushroom Hotpot with Seasonal Vegetables (Low Carb) is something that I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can have mushroom hotpot with seasonal vegetables (low carb) using 19 ingredients and 6 steps. Here is how you cook it.

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

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

Instructions 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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