During the work week, I come home after a long day and my mind is going a thousand miles an hour like… Do I need to do laundry? Can I get away with another week of NOT doing laundry? How many boxers does my husband have left, Are the dishes clean…the list goes on and on. The last thing I want to do is reinvent the wheel when it comes to dinner. I want to make something healthy, quick and of course FODMAP safe…all the while having enough time to watch Real Housewives of anywhere on Bravo. If it makes for delicious leftovers that I can bring for lunch the next day, even better!
One of the million reasons I love make stir fry dishes is it’s a great way to use up whatever vegetables are in the refrigerator. Some of my favorite low FODMAP vegetables to throw in a stir fry are:
- Yellow or red bell peppers
- Bok choy
- Green beans
What’s your favorite stir fry combo?!
Ground Turkey & Vegetable Stir FryPrint Recipe
- 1 pound ground turkey
- non stick cooking spray
- 1 tbsp green onion (green part only), diced
- 1 tbsp fresh ginger, minced
- 2 tbsps tamari sauce
- 1/3 cup water
- 1/4 tsp pepper flakes
- 1 tsp brown sugar
- 2 tsp sesame oil
- 1 tsp white wine vinegar
- 1 cup eggplant, 1 inch chunks
- 1.5 cups spinach
- 1/2 cup shredded carrots
- fresh basil & sesame seeds for garnish (optional)
Spray nonstick cooking spray on medium-high heat onto a large skillet.
Add green onions and saute for 1-2 minutes.
Add ground turkey and break apart until fully cooked.
While turkey ls cooking, in a small bowl whisk the remaining ingredients (except the sesame seeds & basil). Set aside.
Once the turkey is cooked through, add the sauce and vegetables to the skillet. Bring to a boil and reduce heat to low. Cover and cook for an additional 10 minutes until vegetables are soft.
Serve over rice or quinoa.