Hearty winter vegetables quick-sautéed with ginger, garlic, and kimchi for a probiotic-rich, warming meal.
# 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 Vegetables
13 - 1 cup kimchi, chopped
→ Garnish
14 - 2 green onions, sliced
15 - 1 tablespoon toasted sesame seeds
# Step-by-Step:
01 - Cut all vegetables and mince aromatics before beginning to cook to ensure smooth execution.
02 - In a large wok or skillet, heat the sesame oil over medium-high heat until shimmering.
03 - Add ginger and garlic to the hot oil and sauté for 30 seconds until fragrant.
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 another 3 to 4 minutes until all vegetables reach 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, preserving the beneficial probiotic cultures.
08 - Serve immediately while hot, garnished with green onions and sesame seeds if desired.
