Keep cool with this summer stir-fry
Since I was a kid, my dad has been telling me to eat spicy food during the summer.
His reasoning is that during the hotter months, people have smaller appetites because the sun makes people lazy and sleepy.
To remedy that, he says people should eat spicy food to make them crave other foods, to quench the spice and prevent the body from not getting enough daily calories. Needless to say, he does not have a science background.
Still, there is some scientific evidence in terms of why people should eat spicy food in the summer.
The reasoning is that eating spicy foods such as chilies trigger sweat production, which is the body’s natural response to cool the body down.
I doubt dad made that connection but since then I always associated summer with spicy food.
This quick and spicy stir-fry is a take on the classic kimchiudon stir fry popular in Korean households.
Everyone has their own version of it (much like any stirfry) and sometimes you’ll see the addition of a fried egg, ground pork or a spoon of gochujang for extra heat.
My version is kept at its simplest, using storebought kimchi (pro tip: head to Asian supermarkets where there’s a bigger variety and lower prices) and vacuum-sealed cooked udon.
What I also love is that this one-pan dish takes very little time to prepare on the stove so your kitchen won’t get too hot.
You can substitute cauliflower for whatever vegetables are in season and on sale (peppers, broccoli, zucchini also works, for example) and if you want to keep it meat-free, take out the bacon and sub in cubes of firm tofu, which pair wonderfully with kimchi
Quick kimchi-udon stir-fry with cauliflower
Star Tested 2 slices thick-cut smoked bacon, chopped 2 cups (500 mL) cauliflower florets 3 cremini mushrooms, chopped Salt and pepper, to taste 1 tbsp (15mL) unsalted butter 1/2 cup (125 mL) kimchi with juices 2 green onion stalks, chopped 200g package cooked udon Sesame seeds, for garnish (optional) In a large skillet over medium heat, add bacon, cauliflower and mushrooms.
Sauté until bacon and mushrooms are browned and cauliflower begins to soften, about 5 minutes.
Add butter and continue to sauté for 3 to 5 minutes.
Add kimchi, half of green onion and udon, using chopsticks to help separate noodles. Saute until everything is lightly coated in kimchi juices and noodles are separated.
Transfer to a serving plate. Garnish with remaining green onion and sesame seeds, if using. Serve immediately. Makes 1 serving.