This gingery rooster stir-fry was born from my persistent longing for Chinese language takeout—and from my digestive points. You may ask why I’d need to strip a dish of all of the fragrant taste that alliums (like onion and garlic) can convey. Youthful me would’ve requested the identical query. However today, my physique has a tricky time processing sure components, and I’ve been pressured to get inventive and adapt my favourite meals. Even with out alliums, this dish packs a punch—because of tang from black vinegar, umami from soy sauce, warmth from ginger and crushed crimson pepper flakes, and a touch of sweetness from sugar. Shortly blistered, then simmered within the savory sauce, radishes rework right into a softer, sweeter model of themselves, reminding me of braised daikon. This stir-fry can be low-FODMAP-friendly for these following the eating regimen—there’s sugar as an alternative of honey, cornstarch as an alternative of flour, and radishes are a comparatively light vegetable.
Learn extra: A Hen Stir-Fry for Folks With Delicate Stomachs
