Recipe of Gordon Ramsay Mushroom Hotpot with Seasonal Vegetables (Low Carb)

Hello everybody, I hope you are having an incredible day today. 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 bit tasty. This is gonna smell and look delicious.

Mushroom Hotpot with Seasonal Vegetables (Low Carb) is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. They are fine and they look wonderful. Mushroom Hotpot with Seasonal Vegetables (Low Carb) is something which I’ve loved my whole life.

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

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

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

So that’s going to wrap it up with this special food mushroom hotpot with seasonal vegetables (low carb) recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!