Kimchi Vegetable Stir-fry

Name: Kimchi Vegetable Stir-fry
Total time: 15 min
Yield: 335 g
Ingredients: Olive oil 10 spoon; Soy sauce 10 serving; Baechu kimchi (napa cabbage kimchi) 50 g; Fresh egg 55 piece; Fresh cabbage 35 serving; Onion 35 g; Enoki mushrooms (fresh) 80 g; Haruhanki Mini Tofu 60 g

Cook 15 min 285 kcal

#Kimchi stir-fry #Vegetable stir-fry #Korean food #Easy recipe #Side dish #Diet recipe #Home-cooked meal #Vegetable dish #Basic side dish #Kimchi dish

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Ingredients

Main ingredients

Olive oil 1 spoon
Soy sauce 1 serving
Baechu kimchi (napa cabbage kimchi) 50 g
Fresh egg 1 piece
Fresh cabbage 0.5 serving
Onion 35 g
Enoki mushrooms (fresh) 80 g
Haruhanki Mini Tofu 60 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 18.77 g 25%

Protein 16.12 g 22%

Fat 17.74 g 53%

Serving size 335g

Cooking steps

1

Stir-fry cabbage and onion first in a heated pan.
2

When the vegetables soften slightly, finely chop kimchi and add it in.
3

Then add tofu, eggs, and mushrooms, and stir-fry.
4

Once everything is well mixed, add 1 spoonful of soy sauce and continue to stir-fry.

Kimchi Vegetable Stir-fry

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