Hearty winter vegetables sautéed with aromatic ginger and garlic, finished with tangy kimchi for a warming, probiotic-rich 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
# Directions:
01 - Cut and measure all vegetables and aromatics before beginning the cooking process.
02 - Heat toasted sesame oil in a large wok or skillet over medium-high heat until shimmering.
03 - Add grated ginger and minced garlic to the hot oil and sauté for 30 seconds until fragrant.
04 - Add carrots, parsnip, sweet potato, and broccoli florets. Stir-fry for 4 to 5 minutes until they begin to soften.
05 - Add shredded green cabbage and sliced red bell pepper. Continue stir-frying for 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 until well combined.
07 - Pour the sauce mixture over the vegetables and toss gently to coat evenly.
08 - Remove pan from heat. Add chopped kimchi and gently toss to combine, preserving beneficial probiotics.
09 - Transfer to serving bowls and garnish with sliced green onions and toasted sesame seeds if desired.
