Kimchi Veggie Stir Fry

gluten-free, vegetarian


1 tbsp coconut oil

1 small yellow onion, chopped

1 cup broccoli florets

1 cup carrots, peeled and chopped

1 tbsp mirin

1 tbsp tamari

1 cup shiitake mushrooms, sliced

2 heads baby bok choy, chopped

½ cup kimchi (such as Farmhouse Culture)

1 cup brown rice, cooked


Heat oil in a large pan over medium heat, add onion and cook for five minutes, stirring occasionally.

Add broccoli, carrots, mirin and tamari. Cover and cook five minutes.

Add shiitakes, bok choy and kimchi.

Cover again and continue to cook for three to five minutes.

Serve over brown rice.

Kimchi: A traditional Korean dish loaded with vitamins A, B, C and healthy bacteria, kimchi is typically made from fermented cabish or radish, mixed with garlic, salt, vinegar and a variety of spices.