Comforting Fermented Veggie Winter Stir-Fry (Printable)

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

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

# How-To Steps:

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 to 5 minutes until they start to soften.
05 - Add cabbage and bell pepper. Continue stir-frying for another 3 to 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 Advice:

01 -
  • It comes together in 35 minutes flat, which means weeknight dinners stop feeling like a puzzle.
  • The probiotics in the kimchi stay intact because you add it off heat—your gut will thank you later.
  • Those caramelized edges on the sweet potato and broccoli become the best part, crispy and slightly sweet against the tangy kimchi.
  • One pan, minimal cleanup, maximum flavor—there's real freedom in that.
02 -
  • Adding kimchi at the end isn't just a texture choice—those beneficial probiotics start dying off around 118°F, so keeping it cool preserves the whole point of eating fermented food.
  • The bias-cut carrots aren't just for looks; they cook measurably faster and more evenly than straight slices, which keeps everything finishing at the same time.
03 -
  • If you want to serve this over rice or noodles, prep your grain first so it's ready when the stir-fry finishes—timing is everything when you're cooking for people.
  • Buy kimchi from a refrigerated section at the grocery store or farmers' market whenever possible; jarred versions that sit at room temperature have already lost most of their living cultures, so you might as well taste and texture-wise go for a brand you actually enjoy.
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