Comforting Fermented Veggie Winter Stir-Fry (Printable Version)

Hearty winter vegetables sautéed with aromatic ginger and garlic, finished with tangy kimchi for gut-healthy benefits.

# 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 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.
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 Tips:

01 -
  • The fermented kimchi adds a tangy brightness that cuts through all those hearty root vegetables like nothing else can
  • It comes together in under 35 minutes but tastes like something that simmered all afternoon
  • Everything cooks in one pan, so you can spend less time washing up and more time eating
02 -
  • I learned the hard way that adding kimchi while the pan is still on heat turns everything into a mushy, overcooked mess
  • Cutting your sweet potato into thin matchsticks is the difference between vegetables that cook through and ones that stay raw in the middle
03 -
  • Dry your vegetables thoroughly after washing them, excess water will make your stir fry steam instead of sear
  • Do not crowd the pan, cook in two batches if necessary so everything gets properly caramelized
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