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
1½ tbsp gluten free soy sauce
3 tbs low FODMAP sweet chili sauce
1 tsp sesame oil
1 lime, juice only
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