Kimchi Stirfry w/ Prawns & Edamame

My kimchi stockpile is getting low. One our favorite ways to finish a jar of kimchi is by stirfrying it & serving it over rice. I dug into the freezer and found a few other items to bulk up the meal - frozen (shelled) edamame & jumbo prawns.

Ingredients: - 1 cup of kimchi (the older the better) - 1/2 cup of shiitake mushrooms, slice the caps & compost stems - 1/2 cup of frozen peas - 1/2 cup of frozen spinach - 2 cloves of garlic, smashed (for the shrimp) - 1 carrot, shredded - 2 baby bok choy, diced - 1 shallot, diced - 1 tbsp rice wine vinegar - 1/4 cup toasted sesame seeds - 1 tbsp gojuchang - 1 package of frozen, shelled edamame (cooked according to package instructions) - use olive oil & sesame oil for stir frying - season with soy sauce - 15-20 colossal prawns, shelled & deveined (put the gunk & shells in your compost!) - 2 cups of rice, cooked according to instructions - garnish with a squeeze of lemon & garlic chili paste/more gojuchang

Method: - cook frozen edamame according to package instructions - cook rice according to package instructions, when done fluff with a fork and add 1/4 cup of toasted sesame seeds - in a large fry pan, heat up 2 cloves of smashed garlic olive oil & sesame oil - thoroughly dry prawns, then season with salt & pepper - fry the prawns over med/high heat until just opaque and crispy, 2-3 mins per-side max - in a seperate pan, stirfry all veg + kimchi in sesame oil until translucent, 10-15 mins, then stir in edamame. - stir in gojuchang & rice wine vinegar - plate rice, stirfry veg, then prawns - serve with more gochujang, sambal, and lime - dig in!

How do you use up kimchi?