Stir-Fry Garlic Ginger Broccolini

This tasty recipe includes ginger, which may have some soothing benefits to IBS. Broccolini, a hybrid of broccoli has the same anti-cancer and anti-inflammatory properties with a less pungent and sweeter taste. It can be enjoyed on low FODMAP, just watch your portion size. The stalks are a lower FODMAP food, and personally my favorite part of this vegetable! Although garlic is eliminated in the testing stage of a FODMAP diet, many people can reintroduce it back and tolerate it in small amounts. Always evaluate how you feel after a meal and keep track to discover which foods help and which should be avoided.

Servings: 4

Ingredients for stir fry garlic ginger broccolini

  • 1 Tablespoon ginger, thinly sliced
  • 1 garlic clove, minced*
  • 1 bunch broccolini
  • 2 Tablespoon olive oil
  • 1/8 teaspoon salt
  • 2 teaspoon gluten-free soy sauce
  • 6 Tablespoon water

*Garlic as tolerated

Direction for stir fry garlic ginger broccolini

  1. Cut off the stem ½ inch from the end.
  2. Peel the ginger and slice them thinly in to strips or rounds.
  3. Separate the stems and florets.
  4. In a skillet, heat the oil over medium heat.
  5. Add garlic, ginger, and salt and cook until slightly golden.
  6. Add the steam and 4 Tablespoons water and cook for 5-8 minutes, until softer.
  7. Add the florets and 2 Tablespoons water and cook for another 3-5 minutes.
  8. Mix with gluten-free soy sauce.

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Nutrition facts

Per Serving

  • calories: 77
  • carbohydrates: 2.9g
  • fiber: 0.7g
  • potassium: 62mg
  • protein: 1.7g
  • saturated fat: 1g
  • sodium: 548mg
  • total fat: 7.1g
Photograph by Melissa Halas. All rights reserved. Used with permission.

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