Comforting Fermented Veggie Winter Stir-Fry (Printable)

Hearty winter vegetables sautéed with aromatic ginger and garlic, finished with tangy kimchi for a probiotic boost.

# What You'll Need:

→ Vegetables

01 - 1 small head broccoli, cut into florets
02 - 2 medium carrots, sliced on bias
03 - 1 small parsnip, peeled and sliced
04 - 1 small sweet potato, peeled and cut into thin matchsticks
05 - 1 cup shredded green cabbage
06 - 1 red bell pepper, sliced

→ Aromatics

07 - 1 tablespoon fresh ginger, grated
08 - 2 cloves garlic, minced

→ Sauces and Oils

09 - 2 tablespoons toasted sesame oil
10 - 2 tablespoons soy sauce or tamari
11 - 1 tablespoon rice vinegar
12 - 1 teaspoon maple syrup or honey

→ Fermented Vegetables

13 - 1 cup kimchi, chopped

→ Garnish

14 - 2 green onions, sliced
15 - 1 tablespoon toasted sesame seeds

# How To Make:

01 - Cut and prepare all vegetables and aromatics before beginning the cooking process to ensure smooth execution.
02 - Heat sesame oil in a large wok or skillet over medium-high heat.
03 - Add ginger and garlic, sautéing for 30 seconds until fragrant and golden.
04 - Add carrots, parsnip, sweet potato, and broccoli. Stir-fry for 4 to 5 minutes until vegetables begin to soften.
05 - Incorporate cabbage and bell pepper, continuing to stir-fry for 3 to 4 minutes until all vegetables achieve crisp-tender texture.
06 - In a small bowl, whisk together soy sauce, rice vinegar, and maple syrup until combined.
07 - Pour sauce mixture over vegetables and toss thoroughly to coat evenly.
08 - Remove pan from heat and gently fold in chopped kimchi, preserving probiotic cultures.
09 - Transfer to serving plates and garnish with green onions and sesame seeds if desired. Serve immediately.

# Expert Advice:

01 -
  • It comes together in under 40 minutes, which means weeknight dinner without the stress or takeout spending.
  • The probiotics from the kimchi sneak in at the end, so you're getting gut-friendly nutrition without tasting like a health food lecture.
  • Winter vegetables that might otherwise feel bland suddenly become vibrant and interesting when they hit hot oil and get finished with fermented funk.
02 -
  • Don't overcrowd the pan or everything steams instead of sautéing—if your wok feels packed, work in batches and your vegetables will actually caramelize.
  • Kimchi goes in at the very end off the heat because high temperature destroys the good bacteria, which is kind of the whole point of using it.
03 -
  • Get your pan genuinely hot before oil goes in—if the oil isn't shimmering and moving freely, your vegetables will stew instead of sear.
  • Keep a small bowl of water nearby in case the pan gets too aggressive with sticking, but resist the urge to add it early—you want dry heat, not steam.
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