Five Spice Stir Fry
- 2 tbsp tamari
- 1 tbsp lime juice
- 1 tbsp oyster sauce
- 2 tbsp rice malt syrup
- 1 tsp Chinese five spice
- 1/2 tsp ginger
- 400 grams protein of choice I used firm tofu
- 1 large carrot
- 1 red capsicum
- 2 handfuls green beans
- 50 activated cashews must be activated to be low FODMAP
- 1 cup white rice
In a large bowl, combine the tamari, lime juice, oyster sauce, rice malt syrup, Chinese five spice and ginger with a whisk. If you are using tofu as your source of protein, you might like to marinade it in the sauce now.
Cook the rice in the microwave or on the stovetop according to the packet instructions.
Prep the veggies by julienning the capsicum and carrot and topping and tailing the green beans.
Add a splash of water or oil to a wok and add your veggies. Stir fry them until tender.
Add your protein to the pan, as well as the sauce. Stir fry until cooked, or if using tofu, until slightly crispy on the outside.
Serve over rice, and sprinkle on activated cashews before serving. Keep in mind that 10 activated cashews are the low FODMAP serving size.