Comforting Fermented Veggie Winter Stir-Fry (Print)

Quick, warming winter vegetables sautéed with kimchi for a probiotic-rich finish.

# Components:

→ 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

# Directions:

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 Advice:

01 -
  • The combination of sweet winter vegetables and tangy kimchi creates this incredible sweet-savory balance that feels like comfort food without the heavy post-meal slump
  • Everything happens in one pan and the ingredient list is basically whatever winter vegetables you have on hand, making it perfect for those weeknight nights when creativity is running low
02 -
  • The most important rule is adding the kimchi after you have turned off the heat, because high temperatures kill all those beneficial bacteria and enzymes that make fermented foods so good for your gut
  • Cutting the sweet potato and parsnip into thin, uniform pieces is essential so they cook through in the same amount of time as the other vegetables instead of staying crunchy while everything else is done
03 -
  • A cold wok is your enemy in stir-frying, so let your pan get properly hot before adding any oil, and give the oil a moment to shimmer before adding the aromatics
  • Do not overcrowd the pan or your vegetables will steam instead of getting those beautiful caramelized edges, cook in batches if you need to
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