Pare down your ingredient list without sacrificing the big, bold flavor of kimchi
Jarred kimchi — available in the refrigerated sections of most large grocery stores — might be the ultimate healthful convenience food. It instantly adds a kick of tangy, pungent, spicy flavor, as well as nutrition: Because it is a fermented food, it's a source of gut-friendly probiotics — bacteria that are not only good for digestive health but also help the immune system in general.
Flavorwise, this staple of Korean cuisine can be transforming when you layer it on a simple sandwich, use it as topping for a grain bowl or fold it into a taco. And, as showcased in this recipe for Pork and Broccolini Stir-Fry With Kimchi, it immediately revs up the seasoning of a stir-fry so you can pare down the overall ingredient list and still get big, bold flavor.
After browning lean strips of pork (you could substitute chicken breast or beef sirloin), you stir-fry onion and broccolini until they are charred a bit and softened. (Broccolini is especially convenient here because there is no need to blanch it.) Then garlic and ginger hit the pan before a slurry of broth, cornstarch and soy sauce is poured in to create a lovely, thickened sauce. The kimchi goes in toward the end — just to warm it through gently — because cooking it too long would destroy the good bacteria in it. A dash of hot sauce and a sprinkle of fresh scallions provide a finishing punch.
• Ellie Krieger is a registered dietitian, nutritionist and author who hosts public television's “Ellie's Real Good Food.”