FreeIbs Ibd
Zucchini & Carrot Stir-Fry (Low-FODMAP)
Julienned carrot and zucchini stir-fried simply in olive oil for a light, low-FODMAP side dish.
Servings
2 plates
Prep
8 min
Cook
8 min
Carrots go into the pan a few minutes before the zucchini here, since they take a little longer to soften, and together they cook down to tender in well under ten minutes total.
Both vegetables are generally considered low-FODMAP choices, which makes this stir-fry an easy side to build a meal around if you're managing IBS or IBD and trying to limit trigger foods like onion and garlic. A little grated ginger is optional for warmth, and the seasoning stays deliberately simple — just salt and pepper.
Ingredients
- 1 cup zucchini — sliced into thin sticks
- 1 cup carrots — julienned or thinly sliced
- 1 teaspoon olive oil
- 1/4 teaspoon salt — to taste
- 1/8 teaspoon black pepper — freshly ground
- 1/2 teaspoon ginger — optional, grated
Instructions
- 1Heat olive oil in a large pan or wok over medium heat.
- 2Add julienned carrots and sauté for 3–4 minutes until slightly tender.
- 3Add sliced zucchini and optional grated ginger. Stir-fry for another 4–5 minutes.
- 4Season with salt and freshly ground black pepper to taste.
- 5Serve immediately as a light, low-FODMAP lunch or side dish.
Nutrition
55
Calories
1g
Protein
8g
Carbs
2g
Fat
3g
Fiber