Recipes Made With Seasonal Vegetable Mushroom Hotpot (low carb) - Gage Go Food

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Recipes Made With Seasonal Vegetable Mushroom Hotpot (low carb) - Hello Moms, this time gagegofood.com will share recipes made with seasonal vegetables Mushroom Hotpot (low carb). Approx 135 calories per servings (approximately 20 grams carbohydrates, 5 grams fat, 7 grams of Protein).

Curious about the recipe? Let's see how to make a mushroom Hotpot with seasonal vegetables (low-carb) follows:

Ingredients needed to make Mushroom Hotpot with seasonal vegetables (low-carb):

  • 100 grams of mushrooms Enoki
  • 100 g of Shimeji Mushrooms (cut four)
  • 85 grams of Eggplant (cubed)
  • 1 Small Zucchini
  • 1 cup pumpkin (diced)
  • 100 grams of Bok Choy (about 1 bunch)
  • 50 grams of Pea Shoots
  • 1 tbsp Light Soy Sauce
  • 1 tbsp Oyster Sauce (Vegan oyster sauce if you want)
  • 1 tsp sesame oil
  • 1 fish sauce tbs(set aside for vegetarians)
  • 1 tsp Five Spice
  • 1 tbsp sugar
  • 1 tbsp thinly sliced ginger
  • 2 cloves garlic, thinly sliced
  • 100 grams of tofu company (cut into pieces)
  • A handful of Coriander to garnish
  • 1 red chili sliced for garnish
  • 3-4 glasses of water

Steps to make a mushroom Hotpot with seasonal vegetables (low-carb) is:

  1. In a clay pot or a large pan, heat the sesame oil over low heat, add the garlic and ginger, then FRY quickly;
  2. Add oysters, fish, soy sauce and sugar.
  3. Add pumpkin, zucchini & Eggplant;
  4. Add 3 cups of water, bring to a boil and turn off the heat. Cook until the squash is cooked, add more water if needed.
  5. After the pumpkin is cooked, add the tofu and bok choy. Cook for one or two minutes and serve.
  6. Garnish with peanuts, chili peppers, shoots, and Corriander.


Recipes Made With Seasonal Vegetable Mushroom Hotpot (low carb)


Recipes Made With Seasonal Vegetable Mushroom Hotpot (low carb) - Hello Moms, this time gagegofood.com will share recipes made with seasonal vegetables Mushroom Hotpot (low carb). Approx 135 calories per servings (approximately 20 grams carbohydrates, 5 grams fat, 7 grams of Protein).

Curious about the recipe? Let's see how to make a mushroom Hotpot with seasonal vegetables (low-carb) follows:

Ingredients needed to make Mushroom Hotpot with seasonal vegetables (low-carb):

  • 100 grams of mushrooms Enoki
  • 100 g of Shimeji Mushrooms (cut four)
  • 85 grams of Eggplant (cubed)
  • 1 Small Zucchini
  • 1 cup pumpkin (diced)
  • 100 grams of Bok Choy (about 1 bunch)
  • 50 grams of Pea Shoots
  • 1 tbsp Light Soy Sauce
  • 1 tbsp Oyster Sauce (Vegan oyster sauce if you want)
  • 1 tsp sesame oil
  • 1 fish sauce tbs(set aside for vegetarians)
  • 1 tsp Five Spice
  • 1 tbsp sugar
  • 1 tbsp thinly sliced ginger
  • 2 cloves garlic, thinly sliced
  • 100 grams of tofu company (cut into pieces)
  • A handful of Coriander to garnish
  • 1 red chili sliced for garnish
  • 3-4 glasses of water

Steps to make a mushroom Hotpot with seasonal vegetables (low-carb) is:

  1. In a clay pot or a large pan, heat the sesame oil over low heat, add the garlic and ginger, then FRY quickly;
  2. Add oysters, fish, soy sauce and sugar.
  3. Add pumpkin, zucchini & Eggplant;
  4. Add 3 cups of water, bring to a boil and turn off the heat. Cook until the squash is cooked, add more water if needed.
  5. After the pumpkin is cooked, add the tofu and bok choy. Cook for one or two minutes and serve.
  6. Garnish with peanuts, chili peppers, shoots, and Corriander.