Comforting Fermented Veggie Winter Stir-Fry (Printable Version)

Hearty winter vegetables quick-sautéed with kimchi for a probiotic-rich finish.

# What You 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

# Step-by-Step Guide:

01 - Prepare and cut all vegetables and mince aromatics before beginning the cooking process to ensure smooth execution.
02 - In a large wok or skillet, heat sesame oil over medium-high heat until shimmering.
03 - Add ginger and garlic to the hot oil and sauté for 30 seconds until fragrant.
04 - Add carrots, parsnip, sweet potato, and broccoli. Stir-fry for 4 to 5 minutes until they begin to soften.
05 - Add shredded cabbage and sliced bell pepper. Continue stir-frying for 3 to 4 minutes until all vegetables reach crisp-tender texture.
06 - In a small bowl, whisk together soy sauce, rice vinegar, and maple syrup. Pour over the vegetables and toss to coat evenly.
07 - Remove the pan from heat. Add chopped kimchi and gently fold to combine while preserving probiotic cultures.
08 - Transfer to serving bowls and garnish with sliced green onions and toasted sesame seeds if desired. Serve immediately.

# Expert Advice:

01 -
  • It comes together in under 35 minutes, which means you can feed yourself something nourishing on a busy weeknight without the takeout guilt.
  • The contrast between crisp, sweet winter vegetables and tangy, spicy kimchi creates a depth of flavor that feels way more sophisticated than it has any right to be.
  • You're sneaking probiotics into a meal that tastes indulgent, not medicinal.
02 -
  • Don't crowd your pan—if your wok isn't large enough, work in batches; overcrowding drops the temperature and you'll steam vegetables instead of stir-frying them.
  • Kimchi isn't a rescue for bland vegetables; it's an amplifier, so if your stir-fry tastes good before you add it, the final dish will be transcendent, but if it's underseasoned, kimchi alone won't save it.
03 -
  • Prep all your vegetables before you turn on the heat; stir-frying waits for no one, and scrambling to slice things mid-cook throws off your timing and your calm.
  • Toasted sesame oil goes rancid if left open, so keep it in a cool place and use it regularly—this recipe is a perfect excuse to buy a bottle and use it.
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