Low-FODMAP Veggie Stir Fry
Delicious vegetable stir fry made Low-FODMAP for folks who have troubled digestion or IBS
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Lifestyle
Cuisine: American
Servings: 4 Servings
Calories: 257kcal
Author: Julia
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
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.
Serving: 1of 4 | Calories: 257kcal | Carbohydrates: 15g | Protein: 4g | Fat: 22g | Fiber: 4g | Sugar: 9g