Ground Pork & Pepper Stir Fry - Low FODMAP, Gluten Free
A tangy but simple pork stir fry best served over rice or used in lettuce wraps. See recipe notes below for additional information on ingredients and instructions.
Servings 4 people
Ingredients
- 1 lb ground pork
- 3 tbsp gluten free tamari, divided Can also substitute out for coconut aminos, see note below
- 1 tbsp garlic-infused EVOO
- 2 medium carrots, julienned or 1.5 large carrots
- 1/2 cup red bell pepper, diced
- 1 jalapeno, diced
- 1 tbsp ginger, minced I use canned minced ginger
- 1 1/2 tbsp rice vinegar
- 1/2 cup green onion, chopped green tips only
- 1/2 tsp chili powder
- pepper to taste
Instructions
- In a wok on high heat, brown ground pork on one side by letting cook undisturbed for 2 minutes. Flip and repeat on the other side, 2 minutes.
- Pour in 1 1/2 tbsp of tamari. Break up the meat to mix soy sauce evenly and stir until pork is done cooking - 2-3 more minutes.
- One meat is cooked, pour all contents of the wok into a large bowl and set aside. Drain the fat to reduce oiliness of the finished dish.
- Decrease heat to medium high and add garlic-infused EVOO to the same wok.
- Add carrots to wok and cook while stirring, 2 minutes.
- Add red bell pepper and jalapeno and cook while stirring, 1-2 minutes.
- Add ginger, rice vinegar, and remaining 1 1/2 tbsp of tamari and cook while stirring, 1 minute.
- Add the cooked and drained ground pork back into the wok along with green onions and chili powder. Give it a good stir for 1-2 minutes to mix ingredients evenly.
- Add pepper to taste.
Notes
- If using store-bought garlic-infused oil that is not certified FODMAP-friendly, make sure to use a brand that doesn't list "garlic oil," "garlic essential oil," "garlic essence," "garlic flavoring," "natural roasted garlic flavor," or anything similar in the ingredients list. There's no way to know whether these ingredients are low FODMAP. More on that in this article on FODMAP Everyday.
- You can substitute soy sauce for coconut aminos if you are soy free. The dish will be sweeter and sodium content will be lower, so I suggest adding 1/2 tsp of salt if going this route.