Quick king prawn stir-fry (low FODMAP)

Category:

Main

Free from:

gluten, milk/lactose, sesame, mustard, celery, meat, fish, nuts, sulphites, egg, lupin. Low FODMAP

Contains:

molluscs, crustaceans, soya

Alternatives:

Try alternative vegetables if you prefer

Preparation time:

15 minutes

Cooking time:

15-20 minutes

Serves:

Ingredients

3 garlic cloves (peeled and sliced)

100g baby corn (sliced)

1 sweet red pepper (deseeded and sliced thinly)

1 large carrot (peeled and cut into batons)

1 pak choi (chopped)

1 tbsp olive oil (low fat spray can be used as an alternative)

2 tbsp gluten-free oyster sauce (e.g. Pearl River Bridge)

1 tbsp gluten-free soya sauce (e.g. Kikkoman)

½ tsp ground black pepper

50ml water

1 tsp sugar

Handful of coriander (stems removed and chopped)

240g raw king prawns

Method

1. Prepare the vegetables

2. Heat the oil in a wok or large frying pan over a medium-high heat

3. Fry the garlic first for about a minute

4. Add the baby corn, red pepper and carrot. Stir-fry until slightly softened (5-10 minutes)

5. Add the pak choi. Stir-fry for a few more minutes (approximately 5 minutes)

6. Add the oyster sauce, soya sauce, black pepper, water and sugar. Stir well

7. Add the prawns. Stir-fry until the prawns have turned pink all over (approximately 5 minutes)

8. Stir in the coriander. Remove from the heat and serve

Serving suggestion: Serve with rice noodles or rice. It is great with some sneaky Thai Spicy Crackers (Tesco’s are gluten and dairy-free).

The Safer Eating Company cannot take responsibility for any recipes that are uploaded that are not accurate. We will check them as often as possible, but please refer to our problem food lists and ALWAYS CHECK THE LABELS of every ingredient.