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

Before you jump to Mushroom Hotpot with Seasonal Vegetables (Low Carb) recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.

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Initially, you will need to be very careful when you are shopping for food that you don’t unthinkingly put things in your basket that you no longer wish to eat. For example, most likely you have never checked the box of your favorite cereal to find out its sugar content. A superb healthy substitute can be porridge oats which have been proven to be good for your heart and can give you good sustainable energy daily. Mix in fruits or spices to improve how the oatmeal tastes and now you have a breakfast that can be a regular part of your new healthy diet.

Hence, it should be quite obvious that it’s not difficult to add healthy eating to your life.

We hope you got insight from reading it, now let’s go back to mushroom hotpot with seasonal vegetables (low carb) recipe. You can cook mushroom hotpot with seasonal vegetables (low carb) using 19 ingredients and 6 steps. Here is how you do it.

The ingredients needed to prepare Mushroom Hotpot with Seasonal Vegetables (Low Carb):
  1. Get 100 gms Enoki Mushrooms
  2. Take 100 gms Shimeji Mushrooms (quartered)
  3. Take 85 gms Eggplant (cubed)
  4. Use 1 Small Zucchini
  5. Provide 1 Cup Pumpkin (cubed)
  6. Take 100 gms Bok Choy (Approx 1 bunch)
  7. Prepare 50 gms Bean Shoots
  8. Prepare 1 tbs Light Soy Sauce
  9. Prepare 1 tbs Oyster Sauce (Vegan oyster sauce if you wish)
  10. Take 1 tsp Sesame Oil
  11. Use 1 tsb fish sauce (leave out for vegetarian)
  12. Take 1 tsp Five Spice
  13. Provide 1 tbs Sugar
  14. Provide 1 tbs thinly sliced ginger
  15. Use 2 Garlic Cloves thinly sliced
  16. Prepare 100 gms Firm Tofu (cut into blocks)
  17. Provide Handful Corriander for garnish
  18. Prepare 1 red chili sliced for garnish
  19. You need 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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