Craving Asian food that works with a SIBO diet? Think it’s impossible without onions, garlic and soy sauce? Think again! AND this meal comes together in less than 30 minutes!
As mentioned on my “Ingredient Tips and Substitutions” page, it’s relatively easy to capture that Chinese take-out flavor without using soy sauce, simply by replacing soy sauce with either coconut aminos (and a splash of lime juice to cut its sweetness) or my favorite, fish sauce. Yes, a bad fish sauce can smell off-putting, but a good one just smells deeply “umami,” and as long as you read the label to avoid unnecessary ingredients, doesn’t containing anything that a SIBO diet can’t have.
Ingredients (serves 2):
1 pound ground pork (or ground turkey, chicken, or beef works too)
2 tablespoons freshly grated ginger
2 scallions, green tops only, diced
1 teaspoon ground coriander
3 cups fresh green beans, trimmed and cut into 1 inch lengths
2 carrots, sliced diagonally into 1/4” rounds
1/2 red bell pepper diced, or 10 small sweet red peppers, sliced
1/2 teaspoon kosher salt
2 tablespoons fish sauce -OR- coconut aminos
2 teaspoons rice vinegar or white wine vinegar*
1/2 teaspoon sesame oil
Juice of 1/2 to 1 lime (explained below)
Fresh cilantro leaves for garnish
*rice wine vinegar is not mentioned in Dr. Siebecker’s SIBO Diet Food Guide; we used it and the hubby had no reaction, but your mileage may vary.
- Heat a wok or a large non-stick frying pan with a lid over medium-high heat for 2 minutes, then add the ground pork and cook, breaking up meat with a spoon, and stirring until just cooked through, about 7 to 9 minutes.
- Pour off excess fat from the pork, retaining roughly 1 TBL in the pan.
- Push the pork to the edges of the pan, and add ginger, 1 of the scallions, and coriander. Sauté for 2-3 minutes to release fragrance, then stir to combine with the meat, and cook for another 4-5 minutes until well incorporated and meat is starting to get crispy.
- Push meat / ginger mixture to the edges of the pan again, and add green beans, carrots, and red peppers. Stir kosher salt into veggies, cover wok or frying pan with a lid, and cook until the vegetables start to soften, about 3-4 minutes.
- Remove lid, add coconut aminos or fish sauce, vinegar, sesame oil, lime juice, and remaining scallion, and stir to combine meat and vegetables. Note: if you used fish sauce, you only need the juice of 1/2 lime, unless you like more lime flavor; if you used coconut aminos, the juice of a whole lime can help cut its sweetness, but… taste it first and let your palate be your guide.
- Cook a little longer until vegetables reach desired done-ness. Taste and adjust seasoning if needed.
- Top with fresh cilantro and enjoy!