Comforting Fermented Veggie Winter Stir-Fry (Printable)

Hearty winter vegetables sautéed with aromatic ginger and garlic, finished with probiotic kimchi for a warming, flavorful meal.

# 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

# How To Make It:

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 -
  • The vegetables stay crisp and colorful while the ginger-garlic base smells absolutely incredible as it hits the hot oil.
  • Adding kimchi at the end keeps those live probiotics intact while delivering a spicy, fermented punch that elevates everything.
  • It's ready in 35 minutes total, making weeknight dinners feel both nourishing and exciting.
02 -
  • Never leave your aromatics unattended once they hit the oil, as ginger and garlic can shift from fragrant to burnt in seconds, turning the entire dish bitter and harsh.
  • Adding the kimchi off heat is non-negotiable if you want those probiotics alive; boiling them destroys the beneficial bacteria that make fermented foods worth eating.
03 -
  • Have everything prepped and within arm's reach before you start cooking, since stir-frying moves faster than your brain can keep up once the heat's on.
  • The sesame oil should be toasted, not raw, and that small detail elevates the entire flavor profile into something that tastes like you've been cooking Asian cuisine your whole life.
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