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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 Healthy Eating Doesn’t Need To Be A Chore.

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One way to address this to begin seeing some results is to understand that you do not need to change everything immediately or that you should completely do away with certain foods from your diet. Even more crucial than totally changing your diet is simply substituting healthy eating choices whenever you can. Sooner or later, you will probably find that you will eat more and more healthy food as your taste buds become accustomed to the change. Gradually, your eating habits will change and your new eating habits will entirely replace the way you ate previously.

As you can see, it is not difficult to start to make healthy eating a regular part of your daily lifestyle.

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

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