I’m still doing the FODMAP diet thing. Which means I’m cooking a lot more than previously. Trying to make sure I get a good diet, and yet avoid FODMAP triggers is quite demanding! Recent food shops have required more thought than usual.
I cooked this turkey and veg’ (chicken in the orig’ recipe; but I had turkey on hand!) satay stir-fry on wednesday. The picture above is my leftovers lunch, the following day. That following day, the 21st, we had a Chinese take-away – quite poss’ not entirely FODMAP? – as a treat, celebrating the sixth anniversary of moving in to our March home!
Chicken & Veg Satay:
Ingredients
* 1 tbsp olive oil
* 2 carrots, peeled and cut into batons
* ½ head broccoli, chopped pw 400g/14oz chicken breast (turkey for us!), cut into strips
* 2 pak choi, shredded
* 225g tin bamboo shoots
* 150g/5½oz beansprouts
* 1 tsp grated fresh root ginger
* 300g/10½oz rice noodles
* 1 lime, wedges, to serve
* 4 tsp sesame seeds, to serve
Sauce
* 4 tbsp gluten-free light soy sauce
* 1 tbsp tamarind (didn’t use this!)
* 2 tbsp peanut butter
* pinch chilli flakes
* 2 tsp sesame oil
Method
1. Heat the oil in a wok or large wide pan over a medium–high heat. Add the carrots, broccoli and green beans and stir-fry for 2–3 minutes.
2. Add the chicken and stir-fry for 3–4 minutes. Add the pak choi, bamboo shoots, beansprouts and ginger and continue to stir-fry for another 2–3 minutes.
3. Meanwhile, bring a saucepan of water to the boil. Add the noodles and cook for 3 minutes, then drain. Add the noodles to the wok and stir through.
4. Whisk all of the sauce ingredients together in a bowl, along with 4 tablespoons water. Add to the wok and stir to mix.
5. Serve immediately, with a wedge of lime and a sprinkling of sesame seeds.
