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.
- 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
- If you do not have left-over cooked rice, begin cooking rice in a rice cooker or stovetop pot.
- Begin preparing your vegetables and protein.
- 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.
- 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.
- Then, add the broccoli, mushrooms, kimchi liquid, and chopped kimchi.
- 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.
- Serve with rice and enjoy!
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