0 from 3 votes
Low-FODMAP Veggie Stir Fry
Delicious vegetable stir fry made Low-FODMAP for folks who have troubled digestion or IBS
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 Servings
Calories: 257 kcal
Cuisine:
American
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.
Cup of Yum
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 Information
Serving
1of 4
Calories
257kcal
(13%)
Carbohydrates
15g
(5%)
Protein
4g
(8%)
Fat
22g
(34%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 257
% Daily Value*
| Serving | 1of 4 | |
| Calories | 257kcal | 13% |
| Carbohydrates | 15g | 5% |
| Protein | 4g | 8% |
| Fat | 22g | 34% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.