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In this Low FODMAP Veggie Stir Fry with Bacon, to have less fat, I use a non stick pan, render the bacon and wipe the excess fat with a paper towel.
This recipe has been approved by a Low FODMAP dietitian, Evelyn Toner. Find interesting articles about Nutrition, IBS and FODMAP on her blog.
Ingredients for 1 serving of a Low FODMAP Veggie Stir Fry with Bacon:
30 g smoked bacon
1 regular carrot, 61 g
50 g celeriac
50 g Chinese cabbage
100 g red bell pepper
30 g leeks, green part only
kale sprouts, 5 g, to serve
1 tsp. cumin powder
1 pinch cayenne pepper
salt, to taste ( not so much, because smoked bacon is salty).
100 g Basmati rice, cooked
Instructions for 1 serving of a Low FODMAP Veggie Stir Fry with Bacon:
Cut all of the vegetables, apart from kale sprouts, into thin matchsticks.
Preheat a non stick deep pan or a wok n a high heat. Fry pre-cut bacon slices, to render the fat, then, when crispy, wipe down the fat with a paper towel.
Add vegetables, apart from Chinese cabbage, to the pan and stir fry on a high heat, until cooked but still crunchy.
Then add Chinese cabbage and spices, to taste. Stir well, serve with basmati rice, cooked to the packaging instructions.
I usually cook in the following proportions: 1 cup of rice to 2 cups of water, bring to the boil, then simmer and cook until the water has disappeared. It works perfectly every time! At least for UK bought rice, because when I bought a Basmati rice in Poland it was completely different, much more difficult to cook it fluffy and not sticky.
Enjoy!
Smacznego!
Nutritional Facts for 1 serving:
288 kcal (depending on the exact bacon you use)
48.1 g Carbs
12.5 g Protein
5.2 g Fat
For more low FODMAP recipes for dinners, please visit categories here: Dinner recipes
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