Vegetable Chop Suey: FODMAP-friendly

There’s lots of crunch in this taste of the orient side dish.

 Makes 8 servings

 2 TB. peanut oil or vegetable oil

 4 medium carrots, peeled and sliced in thin rounds

 1 medium red bell pepper, seeded and cut in thin strips

 1 baby bok choy, sliced thinly

 5 TB. reduced sodium tamari (soy sauce)

 2 TB. cornstarch

 5 medium stalks of celery, sliced

 2 cups bean sprouts

1.   In large skillet, combine oil and carrots over medium-low heat and stir for about 3-5 minutes.

2.   In small bowl, whisk soy sauce and cornstarch with fork and pour over carrots.  Add celery, bok choy and bean sprouts to skillet, cover and reduce heat to low.  Cook for another 5 minutes, stirring occasionally. You could serve this vegetable rich dish with brown rice and grilled seafood or top with leftover chicken.

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