2 tbsp sunflower oil

piece fresh root ginger, about 1cm/½in, peeled and grated

1 carrot, cut into matchsticks

1 red pepper, cut into thick matchsticks

1 yellow pepper, cut into thick matchsticks

1 zucchini, cut into thick matchsticks

150g/5½oz green beans, trimmed

1 tbsp mirin

2 tbsp soy free seasoning sauce

1 tsp garlic infused oil - optional

1 tsp Chinese five spice

Serves - 4


Heat a wok on a high heat and add the sunflower oil. Add the ginger and stir-fry for 1 minute, then reduce the heat. Take care to not brown the vegetables.

Add the carrot, red/yellow pepper and stir-fry for 2 minutes. Add the five spice, zucchini and green bean and stir-fry for a further 3 minutes.

Toss the ingredients from the centre to the side of the wok using a wooden spatula. Do not overcrowd the wok and keep the ingredients moving.

Add 1 tablespoon water, mirin, garlic infused oil and gluten free soy sauce 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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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Vegetable stir fry