Description
A simple low FODMAP shrimp stir fry with green vegetables and homemade stir fry sauce. Lactose-free and with a gluten-free option.
Ingredients
Scale
- 150 g (5.3 oz) green beans
- 150 g (5.3 oz) broccoli florets
- 150 g (5.3 oz) white rice
- 1 green bell pepper
- 200 g (7 oz) shrimps (I use frozen shrimps)
- 1/4 serving of homemade stir fry sauce
- Optional: 2 stalks of spring onion, the green part
- Optional: 1 tsp sesame seeds
Instructions
- Cut the ends off the green beans and cut them in half. Cook the green beans in a pan with water and a little salt for 6-8 minutes.
- Cut the broccoli into florets. Put the broccoli in a pan and cook for 4-5 minutes until al dente.
- Cook the rice according to the instructions on the packaging.
- Cut the green pepper into pieces.
- Heat some oil in a wok. Add the pepper and fry for a few minutes.
- Drain the green beans and broccoli and add them to the wok with the shrimp.
- Fry for a few minutes until the shrimp are cooked.
- Add the stir fry sauce to the pan and let it heat up for a few minutes.
- Divide the rice over two plates and spoon the vegetable shrimp mixture on top.
- Garnish with the green spring onion and some sesame seeds. Serve immediately.
- Prep Time: 5 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stir fry
- Cuisine: Asian