Enjoy this Easy-to-Make Vegan Kimchi Stir Fry

plate of stir fry topped with kimchi
This tasteful and colorful dish comes together at lightening speed, making it the perfect weekday meal. From sweet radishes, zippy fermented kimchi and a delicious umami sauce, this recipe has a full pallet of flavor. Enjoy this recipe on its own or soak up the goodness with a side of added rice!

If you want to receive a box of ingredients to make delicious recipes like this at home, click here to subscribe to our reimagined Harvest Box, which includes a curation of Regenerative Organic Certified™ produce, an artisanal pantry item, and a recipe card created by our world-class culinary team.

1/2 bunch Kyoto Carrots
1 bunchBravo Radishes
1 bunchTokyo Turnips
1/2 bunchGreen Garlic
1-2 headCauliflower
1 Orange
1/2 cupTamari or Soy Sauce
1Yellow Onion
Napa Cabbage Kimchi (provided in Harvest Box)
Extra Virgin Olive Oil
as neededSalt & Pepper

Yield: 2 servings


Wash your ingredients and cut them into bite size pieces (however preferable). Toss with extra virgin olive oil, salt and pepper in a bowl then set aside. 

Cut a few stems from the green garlic to use for garnish at the end. 

Pour tamari or soy sauce into a separate bowl and add 1 squeezed orange into the sauce. 

Bring a pan with oil up to heat and sauté the onions and garlic until golden brown. 

Immediately toss in your veggies on high heat and sauté until tender. Cut off the heat and pour in the sauce. Then toss the vegetables in the pan, allowing the heat of the pan to reduce and caramelize the soy sauce. Lastly, spoon the stir fry onto a plate, add kimchi, and garnish with your cut green garlic.