Comforting Fermented Veggie Winter Stir-Fry (Printable)

Hearty winter vegetables quickly sautéed with probiotic-rich 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 Vegetables

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 4–5 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 Hints:

01 -
  • It comes together faster than you'd expect, which means weeknight dinners actually happen without stress.
  • The kimchi turns this from ordinary into something your taste buds remember, with probiotics sneaking in as a bonus.
  • Every vegetable stays just crisp enough to be interesting, not mushy or sad.
02 -
  • Don't skip the mise en place—I learned this the hard way when I was chopping vegetables while oil was smoking and nearly caught something on fire.
  • The kimchi goes in off-heat for a reason; I killed a batch of probiotics once by adding it to the hot pan and stirring it around like everything else.
03 -
  • Cutting vegetables on the bias isn't just prettier—those angled edges cook faster and catch more of that golden caramelization that makes the whole dish sing.
  • Keep your heat high and your movements quick; a stir-fry lives or dies by the confidence of your wrist action in that pan.
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