# 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
14 - 2 green onions, sliced
15 - 1 tablespoon toasted sesame seeds
# How-To Steps:
01 - Cut all vegetables and mince aromatics. Set aside on a clean cutting board or in separate bowls for efficient cooking.
02 - Heat 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. Sauté for 30 seconds until fragrant, stirring constantly to prevent burning.
04 - Add carrots, parsnip, sweet potato, and broccoli to the wok. Stir-fry for 4 to 5 minutes until vegetables begin to soften.
05 - Introduce cabbage and 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. Pour the sauce over the vegetables and toss until evenly coated.
07 - Remove the pan from heat. Add chopped kimchi and gently toss to combine, preserving the beneficial probiotic cultures.
08 - Transfer to serving bowls and garnish with sliced green onions and toasted sesame seeds if desired.
