Quick, colourful, and packed with flavour, this Shrimp and Veggie Stir Fry is weeknight dinner magic. It comes together in minutes, tastes better than takeout, and only uses one pan.
When in doubt, stir fry it out. No, seriously. Especially this shrimp and veggie stir fry. Low FODMAP? Say no more. Not? Well, you can enjoy this dinner, too.
Living out of a bag with most of my kitchen shit packed away (more on that later) means spending hours missing simple kitchen ‘luxuries’ as some would call it. My kitchenaid mixer, my Instant Pot, my food processor, my ovvvvvven for fork sake. My cast iron pan, a damn cookie sheet, a big enough soup pot, my tupperware, my array of spices, and cooking oils. You get the picture.
Although I did pack up my entire fridge into two coolers (because CLEARLY one was not enough) and therefore, have most of my condiments in tact (obviously doing everything in my power to save my collection of hot sauces), between keeping up with the low FODMAP diet and not having a big enough fridge to purchase more of what I’ve already run out of or had to sadly toss, I’m pretty limited when it comes to marinade and sauce choices.
Normally, I’d come up with my own collection of good stuff that suits both bae and my needs to replace the high FODMAP stuff we’ve had to eliminate buuuut yeah, back to the cons of living outta a bag.
SOY SAUCE: THE LOW FODMAP SAVING GRACE
Since we already had about 7263 different kinds of soy sauce in the coolers (we like our soy sauce, ok), that’s been my main cooking liquid “of choice”. And since a lot of the can-have veggies include bok choy, bean sprouts, green beans, carrots, broccoli and oyster mushrooms, we’ve been havin’ a lot of homemade asian inspired dishes. Needless to say, when the outcome is something like this shrimp and veggie stir fry, neither of us are complaining.
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SHRIMP AND VEGGIE STIR FRY
Ingredients
- 1 (340g) package Black Tiger Shrimp frozen*
- 1.5 cups Rice of Choice (I used brown basmati) uncooked
- ½ Red Bell Pepper cored and cut into strips
- 2 Oyster Mushrooms thinly sliced
- 2 heads Bok Choy ends removed
- 2 large Carrots thinly sliced
- 1 bunch Green Onions green parts only
- 1 tbsp Fresh Ginger minced
- 3 tbsp Fody Foods Low FODMAP Sesame Ginger Sauce & Marinade
- ¼ cup Soy Sauce or Tamari
- 1 tbsp Sesame Oil
- 1 tbsp Sriracha more for spicy
- Juice of 1 Lime
- 1 tbsp Extra Virgin Olive Oil
- Salt and Pepper to taste
Instructions
- Cook rice according to package directions. Leave covered until ready to use.
- Cook shrimp according to package instructions. Toss the cooked shrimp in the Fody Foods marinade and set aside until ready for use.
- Chop all your veggies. Stir frying the veggies won't take long at all so you're gonna wanna have everything prepped and ready to go.
- Heat 1 tbsp of oil in a large skillet, electric wok, or regular wok over medium high heat. Once hot, add the carrots and cook for 2-3 minutes, stirring frequently. Add the red peppers and stir for an additional couples of minutes. Add the mushrooms and reduce the heat to medium. Cook for an additional few minutes, until mushrooms are coated in the oil and cooked through (you may need to add an extra splash of oil here to make sure nothing sticks).
- Add the minced ginger and half of the green onions and stir until well combined and fragrant, about a minute. Add the bok choy and cook for an additional couple of minutes until starting to wilt and mostly cooked through. Season the veggies with salt and pepper.
- Reduce heat to medium-low and add half of the sauce you prepared in step 2. Give it a good stir so all the veggies are coated. Add the shrimp and the remaining sauce. Mix until well combined.
- Serve alongside the rice and top with remaining green onions.
Notes
Nutrition
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