Ginger Pork & Vegetable Rice Bowls

Ginger Pork & Vegetable Rice Bowls

Satisfy your takeout cravings with these vibrant low-FODMAP ginger pork & vegetable rice bowls that are 100% SIBO-friendly. Lean, tender slices of pork tenderloin are seared in garlic-infused olive oil, then stir-fried alongside crisp bok choy, sweet carrots, and green bell peppers. Coated in a savory-sweet glaze of gluten-free tamari, rice vinegar, maple syrup, toasted sesame oil, and freshly grated ginger, this 2-serving dish is served over fluffy jasmine rice and finished with fresh green onion tops for a mouthwatering, restaurant-style meal.

Designed to keep your digestive system happy without sacrificing big Asian-inspired flavor, this gluten-free and dairy-free rice bowl delivers high-protein satisfaction without common GI triggers. By utilizing fructan-free garlic-infused olive oil, green onion tops, fresh ginger, and carefully portioned low-FODMAP vegetable quantities, you get a clean, energizing dinner completely free of bloating, gas, or IBS flare-ups. It is an outstanding, quick-cooking option for anyone adhering to a strict SIBO meal plan, managing food sensitivities, or building out a meal-prep rotation.

Yield 2
Serving Size 1 bowl
Servings 2
Prep Time 12 minutes
Cook Time 10 minutes
Total Time 22 minutes

Ingredients

            Pork & Vegetables

  • 10 oz. Pork Tenderloin, thinly sliced
  • 1 Cup Cooked Jasmine Rice
  • ½ Cup Sliced Bok Choy
  • ½ Cup Sliced Carrots
  • ¼ Cup Sliced Green Bell Pepper
  • 2 tbsps. Sliced Green Onion Tops
  • 1 tsp. Garlic-infused Olive Oil
  • 1 tsp. Sesame Oil

            Ginger Sauce

  • 2 tbsps. Tamari
  • 1 tbsp. Rice Vinegar
  • 1 tsp. Pure Maple Syrup
  • 1 tsp. Freshly Grated Ginger
  • ½ tsp. Sesame Oil

Preparation

Step 1

Whisk together the tamari, rice vinegar, maple syrup, ginger, and sesame oil.

Step 2

Heat the garlic-infused olive oil in a large skillet or wok over medium-high heat.

Step 3

Add the pork and cook for 3–4 minutes, stirring frequently, until browned and cooked through.

Step 4

Transfer the pork to a plate.

Step 5

Add the bok choy, carrots, and green bell pepper to the skillet.

Step 6

Stir-fry for 3–4 minutes, until the vegetables are tender-crisp.

Step 7

Return the pork to the skillet.

Step 8

Pour the ginger sauce over the pork and vegetables.

Step 9

Toss everything together and cook for another 1–2 minutes.

Step 10

Stir in the green onion tops.

 

**All recipes are designed to be low-FODMAP when prepared in the specified serving sizes. Individual tolerance may vary.
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