20 Feb 2012, Posted by Victoria in In the Kitchen, 1 Comment.

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?