Kimchi Stir Fry

Kimchi Stir Fry

Some might consider kimchi, a traditional Korean dish, a superfood. Made from cabbage and other vegetables through the process of fermentation, kimchi is rich in probiotics. Fermented foods such as kimchi are thought to impart beneficial effects on health, specifically gut health. Make this customizable brown rice stir fry with any vegetables you have available. Plan ahead so you have leftover, chilled brown rice on hand. Leftover rice is drier than freshly cooked rice so it won’t turn mushy in the stir fry.

Serves 4

In a large skillet or wok, heat 1 Tb sesame oil over medium-high heat. Add 2 cups chopped mixed vegetables (mushrooms, bell peppers, bok choy, snap peas, etc.). Cook until the vegetables are tender, about 10 minutes. Add ½ cup chopped kimchi and stir to mix with the vegetables. Move vegetables to the side of the skillet. Add another drizzle of sesame oil and add 2 cups leftover medium-grain brown rice. Toss the rice to coat in the oil. Combine all ingredients and cook for a few minutes. Stir in 2 Tb chopped cilantro. Before serving, top with an additional 2 Tb chopped cilantro and a sprinkle of sesame seeds (optional). Serve with sriracha (optional). To add protein, top with Crispy Baked Tofu or shrimp.