# 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 Veggies
13 - 1 cup kimchi, chopped
→ Garnish (optional)
14 - 2 green onions, sliced
15 - 1 tablespoon toasted sesame seeds
# Method:
01 - Prepare all vegetables and aromatics before starting to cook. Cut broccoli into florets, slice carrots on the bias, peel and slice parsnip, cut sweet potato into thin matchsticks, shred cabbage, slice bell pepper, grate ginger, and mince garlic.
02 - In a large wok or skillet, heat the sesame oil over medium-high heat until shimmering.
03 - Add grated ginger and minced garlic to the hot oil. Sauté for 30 seconds until fragrant, being careful not to burn the garlic.
04 - Add carrots, parsnip, sweet potato, and broccoli to the wok. Stir-fry for 4–5 minutes, tossing frequently, until vegetables begin to soften and develop slight char marks.
05 - Add shredded cabbage and sliced bell pepper. Continue stir-frying for another 3–4 minutes until all vegetables are crisp-tender but still retain some crunch.
06 - In a small bowl, whisk together soy sauce, rice vinegar, and maple syrup until well combined. Pour the sauce mixture over the vegetables and toss thoroughly to coat evenly.
07 - Remove the pan from heat. Add chopped kimchi and gently toss to combine, preserving the beneficial probiotics by avoiding high heat after addition.
08 - Serve hot, garnished with sliced green onions and toasted sesame seeds if desired. For a heartier meal, serve over steamed rice, quinoa, or soba noodles.
