Kimchi Stir-Fry

Kimchi Stir-Fry is the right balance of spicy and richness without being a heavy dish. Remember, you can always substitute the protein based on your diet and preference. And you can try serving this dish with a soft boiled egg if desired. If you have left over rice from the previous day, try cooking that in with the rest of the stir-fried vegetables!

Kimchi is a traditional Korean dish made with salted fermented vegetables. Typically, kimchi contains cabbage and seasonings like sugar, salt, onions, garlic, ginger, and chili peppers. These fermented vegetables pack a surprising amount of nutritional benefits, such as Vitamin A, C, and many other minerals and amino acids that are good for your body.

Ingredients

Kimchi Stir-Fry

• 1 cup uncooked rice
• 1/2 yellow onion, diced
• 2-3 carrots, diced
• 1 small zucchini, diced
• 1 small bell pepper, diced
• 1/2 cup kimchi, chopped
• 1/2 cup kimchi liquid
• 1 cup broccoli, chopped florets
• 1/2 cup mushrooms, sliced
• 1 Tbs sesame oil
• 7 oz. tofu or tempeh (if using shrimp or chicken, adjust quantities as desired)
• Optional: soy sauce to taste, sriracha

Directions

1. If you do not have left-over cooked rice, begin cooking rice in a rice cooker or stovetop pot.
2. Begin preparing your vegetables and protein.
3. In a sautéing pan or large skillet, cook your protein first in a bit of sesame according to its needed cooking time and temperature. Once done, remove from pan and set aside for later.
4. Heat 1 Tbs sesame oil on high heat, once hot add the onion, bell pepper, carrot, and zucchini. Cook for 5-7 minutes or until the onions are soft and translucent.
5. Then, add the broccoli, mushrooms, kimchi liquid, and chopped kimchi.
6. Cook all the vegetables together for another 7-10 minutes or until the broccoli has softened. You may then add the protein back into the stir-fry, mix well, taste, and adjust seasoning as desired with soy sauce or sriracha.
7. Serve with rice and enjoy!

Nutrition Information

Nutrition Disclaimer

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