This post contains affiliate links. For more information, read my privacy policy.

This is one of those great make-ahead meals you can make a huge pot of and then freeze and enjoy a few times a week for a quick, easy meal on those nights you just aren’t in the mood to cook!

Looking for Low-FODMAP recipes?

28 Days of Low-FODMAP AIP combines IBS and autoimmune diets in a 28-day meal plan designed to jump start and simplify this often-challenging duo. But wait: This meal plan includes 50 exclusive low-FODMAP recipes you won’t find anywhere else, with dishes like Chicken Vindalo, Jambalaya, and crispy, crunchy Tostones!

buy now

Five-Veggie Stir-Fry

Prep Time10

Cook Time30

Total Time40

Servings servings

Ingredients

1 tablespoon coconut oil
1 pound beef sliced
4 medium carrot sliced
1 head broccoli
1 bundle asparagus chopped
1 small onion chopped
1 cup mushroom sliced
1/4 cup coconut aminos
2 tablespoons lemon juice omit for low-histamine
1/2 tablespoon honey or to taste
4 cloves garlic minced
1 teaspoon ground ginger or to taste
1/2 teaspoon sea salt
1 cup water chestnuts sliced
1/2 cup green onion chopped

Equipment

cookware

Instructions

Heat the coconut oil in a large skillet over medium heat and cook the meat, 10-15 minutes or until cooked through. Set the meat aside.
Cook the broccoli, asparagus, onion, and carrots in the skillet until fork-tender, another 10-15 minutes.
Add the meat back to the pan and stir in the mushrooms, aminos, juice, garlic, ginger, and salt. Heat through, mix in the water chestnuts and green onions, and serve hot.