Heat the oil in a medium-size, lidded saucepan. Add the ginger then stir-fry for about 5 mins.

Add the pumpkin, soy sauce, sugar and stock.

Cover, then simmer for 10 mins. Remove the lid, add the green beans, then cook for 3 mins more until the pumpkin and beans are tender.

Stir the spring onions through at the last minute, then sprinkle with coriander and serve with rice.

Recipe from Good Food magazine


2 tsp vegetable oil

thumb-size piece fresh root ginger, shredded

1 tbsp garlic infused oil

½ lmedium pumpkin, peeled and cut into chunks

2 tsp gluten free soy sauce

2 tsp soft brown sugar

200ml vegetable stock

100g green beans, trimmed and sliced

4 spring onions, sliced - green ends only

coriander leaves and cooked basmati or jasmine rice, to serve

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