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Recipes Low FODMAP and Gluten Free Recipe - Veggie stir-fry
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Ingredients


1 tbsp sunflower oil

1 scallions, green end only sliced

1 tbsp garlic infused oil

1 cm piece fresh ginger, peeled and grated

½ carrot, peeled and cut into matchsticks

½ red pepper, cut into thick matchsticks

½ yellow zucchini, cut into thick matchsticks

½ green zucchini, cut into thick matchsticks

1 tbsp maple syrup

1 tbsp gluten free soy sauce

1 tsp rice wine vinegar













Method


Heat a wok on a high heat and add the oil. Add the  ginger and stir-fry for one minute.

Add the carrots, red pepper and garlic infused oil and stir-fry for 2 minutes. Add the zucchini and and stir fry for a further 3 minutes.

Add the maple syrup, vinegar and gluten free soy sauce with a tablespoon of water and cook over a high heat for a further 2 minutes or until all the vegetables are cooked but not too soft. Serve with rice noodles or rice.


Recipe adapted from: Good Food


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