For those of you who thought Asian flavors were impossible on a SIBO diet, given that soy sauce is strictly prohibited, this recipe will come as a pleasant surprise. Plus it’s a great way to use up leftover pork roast, beef roast, roast chicken, etc.
4 TBL fish sauce
4 TBL coconut aminos
2 TBL freshly squeezed lime juice
1 cup chopped or shredded pork, beef, or chicken
Small knob of ginger, minced (I like to use a microplane)
2 carrots, julienned
1/2 red pepper, julienned
2 small zucchini,julienned
2 small bok choy, stems chopped, leaves julienned
1/4 cup minced Thai Basil
1/8 cup minced Mint
Optional: a 3-4 small broccoli florets, thinly sliced; 3-4 snow peas, julienned (both of these are allowed, but in smaller amounts for Level 1 / Low FODMAP SIBO).
Pour 2/3 of the marinade over the cooked meat as you prepare the veggies.
Heat a well-seasoned wok (or large deep pan) over medium heat. Add coconut oil, carrots and ginger, and sauté until the carrots start to soften.
Add zucchini and red pepper to the pan, and continue to cook until they are slightly soft.
Remove all vegetables from the pan.
Add meat to the pan and cook for 2-3 minutes.
Add bok choy and herbs on top of meat, stir and cook for 1 minute.
Return all the vegetables to the pan and stir to heat everything through.