Servings: 4 Servings
Low-FODMAP Veggie Stir Fry
Delicious vegetable stir fry made Low-FODMAP for folks who have troubled digestion or IBS
Ingredients
Low-FODMAP Veggie Stir Fry
- 2 Tbsp olive oil or coconut oil
- 2 medium carrots peeled and chopped
- 1 large parsnip peeled and chopped
- 1 large crown broccoli chopped into florets
- 1 medium red bell pepper cored and chopped
- 2 teaspoons fresh ginger peeled and chopped
- 2 Tbsp coconut aminos to taste(http://amzn.to/2q8L99h)
- sea salt to taste
Wasabi-Ginger Sauce:
- 1/4 cup grapeseed or olive oil
- 2 tsp tahini
- 1 Tbsp rice vinegar
- 2 Tbsp liquid aminos or coconut aminos
- 2 tsp pure maple syrup
- 1 teaspoon fresh ginger peeled and grated
- 1 to 2 teaspoons wasabi paste to taste
- 1/4 teaspoon sea salt to taste
Instructions
Wasabi-Ginger Sauce:
- Add the ingredients for the wasabi-ginger sauce to a small blender and blend until creamy and well-combined. Refrigerate until ready to use.
Prepare the Stiry Fry:
- Heat the olive oil in a large skillet over medium-high. Add the chopped carrots and parsnip. Cover and cook, stirring occasionally, 2 minutes.
- Add broccoli and bell pepper and stir well. Cover and cook, stirring occasionally, until vegetables have softened and begin turning golden-brown, about 8 minutes. Add the ginger and coconut aminos and stir well. Continue cooking until ginger is fragrant, about 2 minutes.
- Serve veggie stir fry over cooked brown rice with a drizzle of wasabi-ginger sauce.
Nutrition
Serving: 1of 4, Calories: 257kcal, Carbohydrates: 15g, Protein: 4g, Fat: 22g, Fiber: 4g, Sugar: 9g