Fermented Veggie Winter Stir-Fry (Printable Version)

Hearty winter vegetables quickly sautéed with kimchi for a probiotic-rich, warming dish.

# What You'll Need:

→ Vegetables

01 - 1 small head broccoli, cut into florets
02 - 2 medium carrots, sliced on the 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 & 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 Prepare:

01 - Prepare all vegetables and aromatics before starting to cook.
02 - In a large wok or skillet, heat the sesame oil over medium-high heat.
03 - Add ginger and garlic; sauté for 30 seconds until fragrant.
04 - Add carrots, parsnip, sweet potato, and broccoli. Stir-fry for 4–5 minutes until they start to soften.
05 - Add cabbage and bell pepper. Continue stir-frying for another 3–4 minutes until all vegetables are crisp-tender.
06 - In a small bowl, whisk together soy sauce, rice vinegar, and maple syrup. Pour over the vegetables and toss to combine.
07 - Remove the pan from heat. Add chopped kimchi and gently toss to combine, preserving the beneficial probiotics.
08 - Serve hot, garnished with green onions and sesame seeds if desired.

# Expert Suggestions:

01 -
  • It comes together faster than you'd think, turning a handful of vegetables into something that tastes like you've been cooking all afternoon.
  • The kimchi adds this living, probiotic goodness that makes you feel nourished rather than just full.
  • Winter vegetables taste better when they're seared quickly, and this method keeps them bright and crisp instead of mushy.
02 -
  • Never add the kimchi to the hot pan—I learned this by overheating a batch and losing all those probiotics I was specifically eating it for, which felt like such a waste.
  • The order you add vegetables matters more than it seems; starting with the hardest ones and finishing with tender ones means everything finishes at the right texture instead of some pieces being crunchy while others fall apart.
03 -
  • Bias-cut your carrots not because it's fancy but because the increased surface area means more places for heat to make contact and create those caramelized edges that taste like restaurant food.
  • If your wok feels crowded, it probably is—work in batches if you need to, because vegetables steaming in their own moisture is the opposite of what you're going for here.
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