Japanese Ginger Stir Fry

Japanse Ginger Stir Fry - Low FODMAP, dairy free, gluten free


Japanese stir-fry vegetables, is savory, fresh, and incredibly flavorful. This easy dish is ready in 20 minutes, making it the perfect quick weekday dinner. A great way to get in your daily dose of veg!


  • Zingy Ginger Sauce
  • Oil for frying
  • 3 baby bok choy (quartered lengthways)
  • 1 large head of broccoli, cut and separated
  • 1 x large carrot, finely sliced
  • 1 can baby corn – drained
  • 1 cup snow peas
  • ½ red capsicum – sliced
  • ½ cup green spring onions
  • A handful of bean shoots for adding at the very end
  • Chilli flakes (optional) for
  • Sesame seeds for sprinkling on the noodles
  • Handful of cashews
  • Rice noodles – cooked and set aside 


  • Prepare all your vegetables. Cut them into bite-sized pieces, once done pat them dry.
    • (this prevents then from being watery, otherwise they will steam and become soft and too soggy, you want your veggies to have a nice crunch).
  • Heat a heavy-bottomed pan or wok over a very high heat.
    • A very hot pan is the key to a very good stir fry. Add a small amount of oil and tilt the pan to coat the bottom well.
  • Add the broccoliflorets and stir fry for 2 - 3 minutes or just until it turns bright green and is beginning to soften.
    • Remove from the pan and transfer to a bowl.
  • Next, bring pan back to temperature, toss in the baby bok choy and red capsicum. Stir-fry until bok choy becomes bright green and is beginning to wilt and capsicum is starting to blister.
    • Add to the broccoli in the bowl.
  • Pour in a little more oil, bring pan to temperature again and cook the chicken piecesuntil browned on all sides.
  • Now add the Zingy Ginger Sauce
    • (to taste, around 1 tablespoon per person, plus one for the pan) and stir to coat evenly.
  • Once the chicken is cooked, place the vegetables from the bowl back into the wok.
    • Now, stir to coat all ingredients
  • Serve into a large bowl.
    • Sprinkle with sesame seeds, sliced green spring onion and bean shoots.

To Serve:

  • Serve alongside home made rice or rice noodles


  • When cooking a stir fry always add your longer to cook veggies first ie broccoli, carrot.
  • Keep your leftovers in the fridge for 3-4 for an easy lunch or dinner