Ingredients


1 tbsp vegetable oil

2 scallions, trimmed and sliced on an angle

1 fresh chili, seeds and white membrane removed, finely chopped (alternatively use 1 tsp chilli flakes)

5cm/2in piece fresh root ginger, cut into thin batons

1 red pepper, cut into strips

1 yellow pepper, cut into strips

170g/6oz cooked shrimp

100g/3½oz beansprouts

1½ tbsp gluten free soy sauce

3 tbs low FODMAP sweet chili sauce

1 tsp sesame oil

1 lime, juice only




Method


Heat the oil in a large frying pan or wok set over a high heat.

Add the scallions, chili and ginger and stir-fry for 2 minutes. Stir in the peppers, shrimp and beansprouts.

Add the gluten free soy sauce, sweet chili sauce, sesame oil and lime juice. Cook for 4 minutes or until the veg are tender.


Recipe adapted from: Good Food

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