Comforting Fermented Veggie Winter Stir-Fry (Printable)

Hearty winter vegetables sautéed with aromatics and finished with kimchi for a probiotic-rich, warming meal.

# Ingredient List:

→ 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 Veggies

13 - 1 cup kimchi, chopped

→ Garnish (optional)

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

# How-To Steps:

01 - Prepare all vegetables and aromatics before starting to cook. Cut broccoli into florets, slice carrots on the bias, peel and slice parsnip, peel and cut sweet potato into thin matchsticks, shred cabbage, slice red bell pepper, grate ginger, and mince garlic.
02 - In a large wok or skillet, heat the sesame oil over medium-high heat until shimmering.
03 - Add ginger and garlic to the hot oil; sauté for 30 seconds until fragrant, being careful not to burn them.
04 - Add carrots, parsnip, sweet potato, and broccoli. Stir-fry for 4–5 minutes until they start to soften and develop a slight char.
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 until well combined.
07 - Pour the sauce mixture over the vegetables and toss to combine evenly. Cook for an additional 30 seconds to allow flavors to meld.
08 - Remove the pan from heat. Add chopped kimchi and gently toss to combine, preserving the beneficial probiotics by avoiding high heat after addition.
09 - Serve hot, garnished with sliced green onions and toasted sesame seeds if desired.

# Expert Advice:

01 -
  • The heat from the wok transforms cold winter roots into something impossibly tender while keeping their satisfying crunch
  • Kimchi added at the very end preserves those beneficial probiotics we all need during the season when our immune systems need the most support
02 -
  • The biggest mistake I made when learning was overcrowding the pan, which steams the vegetables instead of stir-frying them, so work in batches if necessary
  • Adding kimchi while the pan is still on the heat kills the probiotics, so always remove from heat first before stirring it in gently
03 -
  • Cut all your vegetables to roughly the same size so they cook evenly and you do not end up with some pieces raw while others are perfect
  • Have a small bowl of water nearby to add if things start sticking or looking too dry, though the oil should be sufficient if your pan is properly heated
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