Kimochi and Asparagus Stir-Fry
Description:
This quick and savory Kimochi and Asparagus Stir-Fry is a vibrant, tangy, and slightly spicy dish that combines tender-crisp asparagus with flavorful kimchi. Packed with probiotics, fiber, and plant-based goodness, it’s perfect as a light main or a zesty side. Ideal for busy weeknights, it’s vegan-friendly and can be made in under 20 minutes.
Time:
Prep Time: 10 minutes
Cook Time: 7–10 minutes
Total Time: 17–20 minutes
Servings:
Serves 2 as a main or 3–4 as a side
Ingredients:
1 cup fermented kimchi, chopped (preferably napa cabbage kimchi)
1 bunch asparagus, trimmed and cut into 2-inch pieces
1 tbsp sesame oil
1 tbsp neutral oil (e.g., canola or sunflower)
2 cloves garlic, minced
1 tsp ginger, grated
1 tbsp low-sodium soy sauce
1 tsp rice vinegar (optional, for extra tang)
1 tsp gochujang (Korean chili paste) or ½ tsp chili flakes (optional, for heat)
1 tsp toasted sesame seeds (for garnish)
1 spring onion, thinly sliced (for garnish)
Instructions:
Prepare the ingredients:
Trim the asparagus and chop the kimchi. Mince the garlic and grate the ginger.
Blanch the asparagus (optional):
To keep it bright and tender, blanch asparagus in boiling water for 1–2 minutes. Then transfer to cold water. Drain well.
Heat oil in a wok or skillet:
Add sesame oil + neutral oil over medium-high heat.
Sauté aromatics:
Add garlic and ginger. Stir-fry for 30 seconds until fragrant.
Add asparagus:
Stir-fry for 2–3 minutes until bright green and slightly tender.
Add kimchi:
Toss in chopped kimchi. Stir well to combine with asparagus.
Seson:
Add soy sauce, optional vinegar, and gochujang or chili flakes. Stir-fry another 2–3 minutes until everything is heated through and well coated.
Finish and garnish:
Turn off heat. Sprinkle with sesame seeds and green onions. Serve hot.
Nutritional Info (Per Serving – out of 2):
Nutrient Amount
Calories ~170 kcal
Protein ~5 g
Carbohydrates ~12 g
Fat ~12 g
Fiber ~4 g
Sodium ~600 mg
Sugars ~3 g
Vitamin C ~35% DV
Vitamin A ~25% DV
Iron ~15% DV
Note: Values may vary depending on the brand/type of kimchi and oils used.
FAQs:
Q: Can I add protein to this dish?
A: Yes! Tofu, tempeh, shrimp, or thinly sliced beef/pork pair well. Stir-fry them first, set aside, then add back in at the end.
Q: Can I make it less spicy?
A: Use mild kimchi and skip gochujang/chili flakes. Add a splash of maple syrup or honey to mellow it out if needed.
Q: Is this dish gluten-free?
A: Use gluten-free soy sauce (like tamari) and ensure your kimchi is certified gluten-free.
Q: How long can leftovers last?
A: Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave.
Q: What to serve it with?
A: Great with steamed rice, quinoa, soba noodles, or even in
lettuce wraps.