If you have SIBO and hear the words Vegan and stir fry, you’re instantly nervous. But don’t be. This Low-FODMAP Colorful Vegan Stir Fry Recipe is coming to your rescue.
I know because remember, I was once in your same, exact shoes.
Being on the other side, here are 3 three things I know for sure:
- You don’t have to give up vegetables altogether.
- And, in fact, I don’t think giving everything up is optimal for the microbiome.
- It’s not easy living with SIBO and needing to be cognizant of all the things, but it is both doable and worth it.
So then, let’s just dig right into the Low-FODMAP Colorful Vegan Stir Fry recipe.
Low-FODMAP Colorful Vegan Stir Fry Recipe
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I first created this recipe for Nutiva a long time ago. But this version I’m sharing with you today has been changed in order to make it low-FODMAP.
Here were the original ingredients:
- red bell pepper x 1, cut into strips
- orange bell pepper x 1, cut into strips
- yellow bell pepper x 1, cut into strips
- 1 cup mushrooms
- 3 stalks celery, sliced
- 1/2 red cabbage, shredded
- 1 cup snap peas, ends removed
- 2 Tablespoons Organic Liquid Coconut Oil
- 3 garlic cloves, minced
- salt and pepper to taste
And here are the ingredients now, low-FODMAP approved:
- red bell pepper x 1, cut into strips
- orange bell pepper x 1, cut into strips
- yellow bell pepper x 1, cut into strips
1 cup mushrooms3 stalks celery, sliced- cucumber x 1 small, sliced thin
- 1/2 red cabbage, shredded
1 cup snap peas, ends removed- 1/2 cup edamame
- water chestnuts, 1 cup
2 Tablespoons Organic Liquid Coconut Oil3 garlic cloves, minced- 2 Tablespoons Nutiva Organic Liquid Coconut Oil with Garlic
- salt and pepper to taste
Ready to enjoy this recipe?
Low-FODMAP Colorful Vegan Stir Fry
- red bell pepper x 1, cut into strips
- orange bell pepper x 1, cut into strips
- yellow bell pepper x 1, cut into strips
- cucumber x 1 small, sliced thin
- ½ red cabbage, shredded
- ½ cup edamame
- water chestnuts, 1 cup
- 2 Tablespoons Nutiva Organic Liquid Coconut Oil with Garlic
- salt and pepper to taste
- Place all ingredients (except salt and pepper) in a large saute pan, and saute over medium heat until ingredients cooked to your preference.
- Remove from heat, plate, and sprinkle salt and pepper to taste.
To round out the meal, you could toss it over a bed of rice. When I made the original recipe, I used the Lotus Foods Organic Brown Jasmine Rice.
Another option to this meal is to remove the Liquid Coconut Oil with Garlic and replace it with my Low-FODMAP Homemade Vinaigrette Salad Dressing. This option is still low-FODMAP, just a different (non garlicky) flavor.
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Xox,
SKH
You will heal. I will help.
