Veggie Stir Fry with Ginger (Paleo, Whole30, Gluten-free, low-FODMAP)

Chinese takeout is missed in our home. Tonight we devoured this low FODMAP and Paleo stir fry. We will be making this one again; plus it's an easy way to get in a ton of vegetables.

 
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Ingredients

4 cups green cabbage, shredded

6 cups broccoli

5 medium carrots, julienne

2 teaspoons ginger, micro grated

¼ cup green onions tops, garnish

¼ cup coconut oil

¼ cup coconut aminos (omit for whole30)

½ teaspoon salt

¼ teaspoon pepper

Sesame seeds, garnish

 

Directions

In a large bowl toss shredded cabbage, broccoli, carrots, ginger, salt, and pepper with coconut aminos. Heat coconut oil in wok and add the mixed vegetables. Stir frequently for about ten minutes or until the carrots are cooked, but still crunchy. Garnish with green onion top and sesame seeds.

Prep Time: 10 minutes

Cook Time: 10 minutes

Serves: 6-8