Low FODMAP veggie stir fry

10 Minutes Prep • 15 Minutes Cook • Gluten-free • Low FODMAP • Vegetarian • Serves 4 • This stir fry is quick to make, full of flavor, texture, and color. It’s also easy to modify with veggies you have on hand. I hope you enjoy this dish as much as we do.

INGREDIENTS:

7 ounces broccoli florets only

10 radishes (sliced or quartered)

1 red bell pepper (thinly sliced)

1 sweet potato (thinly sliced in half moons)

2 cups brown or white rice

2 tablespoons roasted and salted peanuts (chopped)

2 tablespoons garlic-infused olive oil

4-6 green onions (green part only - sliced)

Optional: Sliced avocado (1/8 per serving is low FODMAP), fresh sprouts (such as broccoli sprouts) or cilantro, to garnish

SAUCE

4 tablespoons gluten-free low sodium soy sauce

4 tsp toasted sesame oil (for flavor)

3 tablespoons rice vinegar or lime juice

1 tablespoon mirin or maple syrup

1 tablespoon finely grated ginger, adjust to taste

2 teaspoons cornstarch or arrowroot

DIRECTIONS:

Chop your veggies into small, equal size pieces. Cut the broccoli into florets and discard the stems. Slice or quarter the radishes, slice the bell pepper into thin slices and slice the sweet potato into thin slices or half-moons.

Prepare rice according to package instructions. If using brown rice, allow extra cooking time before you start cooking your veggies.

Mix all the sauce ingredients together in a bowl or mason jar. Adjust the amount of ginger to taste and set aside.

Heat a large frying pan over medium-high heat, add in a tablespoon of oil to the hot pan and swirl it around so that it coats the bottom of the pan.

Throw in the broccoli and sweet potato and stir-fry for about 1 minute.

After 1 minute, add the bell pepper and stir-fry for another minute.

Next add in the radishes, and green onions. Stir fry for another minute or so.

Push the contents of the pan to the side with your spatula and give the prepared sauce a good stir or shake (so it’s well combined before you add) and pour the sauce into the hot pan.

Turn the heat off immediately after adding the sauce, it should thicken in the residual heat of the pan. Mix it into the veggies.

Divide the cooked rice between four bowls, top with stir-fried veggies, and chopped peanuts cashews. Garnish with sliced avocado, fresh sprouts, or cilantro if you wish.

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