Shredded Veggie Stir Fry

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| Prep Time: 20 min if you cannot find pre-shredded veggies | 
Cook Time: 25 min | Yields: 6-8 servings

Ingredients:

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  • 1 cup shredded carrots
  • 1 cup shredded cabbage
  • 1 cup shredded Brussels sprouts (*Low FODMAP - sub chopped broccoli or zucchini)
  • 10 oz sliced mushrooms (*Low FODMAP- use oyster mushrooms)
  • 1 cup chopped zucchini
  • 1 cup chopped eggplant
  • 1 cup baby spinach leaves
  • 2 tbsp fresh minced ginger 
  • 4 cloves garlic minced (* Low FODMAP- omit)
  • 3 tbsp toasted sesame oil, separated by tsp.
  • 2 tbsp tamari (use organic, low sodium version if you can find), separated by tsp.
  • 1.5 tsp ginger powder
  • 1.5 tsp turmeric
  • 1.5 tsp red crushed pepper
  • Salt & pepper to taste
    • *Note: Tamari is a gluten free soy sauce that is high in sodium. You won't need to use as much salt as you think, so it's better to add in small amounts and taste as you go. If you are concerned about sodium levels, a good alternative would be Coconut Aminos which has a lower salt content -- but it does have a milder and slightly sweeter taste.

Directions:

  1. Add 2 tsp sesame oil, 1 clove of minced garlic, and 2 tsp minced ginger to a large pan or wok on medium-high heat 
  2. Allow the garlic and ginger to brown a little
  3. Add zucchini and eggplant,  1 more tsp sesame oil and 2 tsp tamari to pan
  4. Season with ginger powder, turmeric, and red crushed pepper
  5. Cover and let the veggies cook down
  6. Remove the veggies from the pan and let them sit in a bowl nearby
  7. Add 2 more tsp sesame oil, 1 clove minced garlic, and 2 tsp minced ginger to pan & allow to brown slightly
  8. Add sliced mushrooms & 1 tsp tamari
  9. Season with ginger powder, turmeric, and red crushed pepper
  10. Cover and let the mushrooms cook
  11. Remove the mushrooms from the pan and let them sit in a bowl nearby
  12. Add 2 tsp sesame oil, 2 cloves minced garlic, and 2 tsp minced ginger to pan & allow to brown slightly
  13. Add shredded carrots, cabbage, and brussels sprouts
  14. Add 2 more tsp sesame oil, 2 tsp tamari
  15. Season with ginger powder, turmeric, and red crushed pepper
  16. Now add back in the zucchini, eggplant, and mushrooms to the pan and mix all the veggies together
  17. Lastly, add in spinach leaves and allow to wilt down
  18. Remove from heat and serve

*This meal is fun to eat with chopsticks!