Comforting Fermented Veggie Winter Stir-Fry (Printable Version)

A warming fusion stir-fry with crisp-tender winter vegetables and probiotic kimchi. Vegetarian, vegan, and dairy-free. Serves 4.

# 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 & 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

# Step-by-Step Guide:

01 - Cut all vegetables into uniform sizes and mince aromatics. Having ingredients prepped ensures smooth cooking.
02 - Heat sesame oil in a large wok or skillet over medium-high heat until shimmering.
03 - Add minced ginger and garlic, sautéing for 30 seconds until fragrant.
04 - Add carrots, parsnip, sweet potato, and broccoli. Stir-fry for 4 to 5 minutes until vegetables begin to soften.
05 - Add shredded cabbage and sliced bell pepper. Continue stir-frying for 3 to 4 minutes until all vegetables reach crisp-tender consistency.
06 - In a small bowl, whisk together soy sauce, rice vinegar, and maple syrup until well combined.
07 - Pour sauce over vegetables and toss thoroughly to coat evenly.
08 - Remove pan from heat. Gently fold in chopped kimchi, preserving its probiotic culture.
09 - Transfer to serving dishes. Garnish with green onions and toasted sesame seeds.

# Additional Tips::

01 -
  • It transforms humble winter vegetables into something genuinely exciting with minimal effort and maximum flavor.
  • The kimchi adds complexity without requiring you to make a complicated sauce from scratch.
  • Everything cooks in one pan in under 20 minutes, leaving you with energy to actually enjoy dinner.
  • You get that restaurant-style stir-fry texture without needing professional equipment or skills.
02 -
  • Your pan needs to be genuinely hot before anything goes in, or you'll end up steaming the vegetables instead of getting that proper stir-fry sear.
  • Don't crowd the pan, if you're doubling the recipe, cook it in two batches or the temperature will drop and everything will get soggy.
  • Adding kimchi while the pan is still on the heat kills the probiotics, which is the whole point of using fermented vegetables in the first place.
  • Taste your kimchi first because some brands are much saltier or spicier than others, and adjust your soy sauce accordingly.
03 -
  • Use the biggest pan or wok you own, even if it looks comically large for the amount of vegetables, because you need room to toss everything without it spilling over the sides.
  • Cut your vegetables the night before if you're time-pressed, store them in the fridge in a covered bowl and they'll be ready to hit the pan the moment you get home.
  • If your stove runs cool, consider cooking this in two smaller batches rather than one big batch that never gets hot enough to develop any color.
  • The best kimchi for this is the kind that's been fermenting for at least two weeks, it has more depth and less raw cabbage taste than the fresh stuff.
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