Name: Low FODMAP Pork and Eggplant Stir-Fry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Low FODMAP Diet
Ingredients: 1 cup (240ml) low FODMAP chicken or vegetable broth; 2 tablespoons chili paste (check for garlic/onion); 1 tablespoon rice vinegar; 1 teaspoon toasted sesame oil; 1 tablespoon cornstarch; 1/4 cup garlic-infused olive oil; 1 lb (450g) ground pork; 1 medium eggplant, halved and sliced 1/2-inch thick; 1 tablespoon fresh ginger, minced; 1 small red chili, finely chopped; 2 heads baby bok choy, quartered lengthwise; Steamed rice for serving

Instructions

Make the stir-fry sauce: Whisk together broth, chili paste, rice vinegar, sesame oil, and cornstarch in a bowl. Set aside.

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

Add ground pork and cook, breaking up clumps, until thoroughly cooked, about 8 minutes. Transfer to a plate.

Add remaining oil to the wok. When very hot, add eggplant slices in batches (don't crowd). Cook 4 minutes per side until browned. Transfer to plate with pork.

Add ginger and chili to the wok, stir once or twice.

Return pork and eggplant to the wok and stir to combine.

Stir the sauce to recombine cornstarch, then pour into wok. Cook until thickened, about 2 minutes.

Add bok choy and cook another 2-3 minutes until bok choy is tender and everything is heated through.

Serve immediately over steamed rice.

FODMAP Notes

Eggplant is low FODMAP at 1 cup (52g) per serving. This recipe portions appropriately across 4 servings. Uses garlic-infused oil instead of fresh garlic. Choose chili paste without garlic or onion. Bok choy is low FODMAP.

Tips

💡 Salt eggplant and let drain 30 minutes for less oil absorption
💡 Cook eggplant in batches for proper browning
💡 Adjust chili to your heat preference
💡 Ground chicken or turkey work well too

Recipe Notes

This hearty stir-fry combines the rich flavor of ground pork with silky eggplant in a punchy ginger-chili sauce. The addition of bok choy adds freshness and nutrition.

Substitutions

Protein: Ground chicken, turkey, or crumbled firm tofu
Vegetables: Zucchini instead of eggplant
Less Spicy: Reduce or omit chili

Storage

Refrigerator: Keeps 3-4 days
Freezer: Can freeze for up to 2 months
Reheating: Reheat in wok or microwave

FODMAP Stacking Note

One serving is low FODMAP when eggplant is portioned as indicated. Be mindful that eggplant FODMAPs can stack if eating other moderate FODMAP foods in the same meal.

Low FODMAP Beef Stir-Fry
Low FODMAP Asian Vegetable Stir-Fry
Low FODMAP San Choy Bow