# 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 Make It:
01 - Wash and cut all vegetables and aromatics before beginning the cooking process to ensure smooth execution.
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, being careful not to burn.
04 - Add carrots, parsnip, sweet potato, and broccoli florets. Stir-fry for 4–5 minutes until vegetables begin to soften slightly.
05 - Incorporate shredded cabbage and sliced red bell pepper. Continue stir-frying for another 3–4 minutes until all vegetables reach crisp-tender consistency.
06 - While vegetables cook, whisk together soy sauce (or tamari), rice vinegar, and maple syrup in a small bowl until well combined.
07 - Pour the sauce mixture over the vegetables and toss thoroughly to coat evenly. Remove from heat and fold in chopped kimchi, mixing gently to preserve beneficial probiotics.
08 - Transfer to serving plates and garnish with sliced green onions and toasted sesame seeds if desired.
