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.