Comforting Fermented Veggie Winter Stir-Fry (Printable Version)

Hearty winter vegetables stir-fried with ginger, garlic, and finished with kimchi for a probiotic boost.

# What You'll 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 and 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

# Directions:

01 - Prepare all vegetables and aromatics before beginning the cooking process.
02 - In a large wok or skillet, heat the sesame oil over medium-high heat until shimmering.
03 - Add ginger and garlic; sauté for 30 seconds until fragrant and golden.
04 - Add carrots, parsnip, sweet potato, and broccoli. Stir-fry for 4 to 5 minutes until they begin to soften.
05 - Add cabbage and bell pepper. Continue stir-frying for 3 to 4 minutes until all vegetables reach a crisp-tender texture.
06 - In a small bowl, whisk together soy sauce, rice vinegar, and maple syrup. Pour the mixture over the vegetables and toss to coat evenly.
07 - Remove the pan from heat. Add chopped kimchi and gently toss to combine while preserving the beneficial probiotic cultures.
08 - Transfer to serving plates. Garnish with green onions and sesame seeds if desired, and serve hot.

# Expert Suggestions:

01 -
  • It comes together faster than you'd expect, proving that weeknight dinners don't have to be boring or complicated.
  • Kimchi adds a probiotic boost and tangy heat that makes every bite feel intentional, not just filler.
  • The combination of sweet potato, parsnip, and broccoli creates layers of flavor and texture that keep things interesting.
02 -
  • Don't skip the 30-second toast of ginger and garlic—it's the difference between a flat stir-fry and one that tastes intentional and aromatic.
  • Add kimchi after removing the pan from heat; cooking it destroys the very probiotics you're chasing, turning it into expensive hot cabbage.
03 -
  • Don't crowd your pan; if your wok or skillet isn't large enough, work in batches so the vegetables actually sear instead of steam.
  • Taste your kimchi before adding it to the pan—some brands are much spicier than others, so adjust the amount based on your heat preference and the specific brand you're using.
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