Stir Fry Sauce:
1 tablespoon cornstarch
1 tablespoon cold water
1 cup low sodium vegetable broth
2 tablespoons low-sodium soy sauce, or gluten-free or regular soy sauce
2 teaspoons fish sauce, use a vegetarian fish sauce if you want
1 teaspoon rice vinegar
1 teaspoon sesame oil
Kohlrabi Stir Fry:
1 tablespoon avocado oil or vegetable oil
1 medium yellow onion, peeled and thinly sliced
2 medium carrots, peeled and sliced about ¼-inch thick
4 cloves garlic, sliced
1 tablespoon minced fresh ginger
1 small bell pepper, cut into strips
1.5 pounds kohlrabi, remove stems/leaves and tough end. Slice kohlrabi in half, remove/discard core (if necessary), peel and cut into chunks or slices. Then cut into thin strips. You'll want about 3 small kohlrabi (and reserve about 3 cups of leaves)
1 chili pepper (or bell pepper, sweet pepper if you'd like)
Garnish Ideas: Optional
Roasted peanuts or roasted cashews
Green onion, sliced
Sesame seeds
Hot sauce
Cilantro, chopped
Stir-Fry Sauce
In a small bowl, combine cornstarch with water and mix. Whisk in broth and add soy sauce, fish sauce, rice vinegar, and sesame oil. Whisk to incorporate everything. Set aside.
Kohlrabi Stir-Fry
Heat oil in a wok over medium-high heat.
Once hot, add onion, carrots, garlic, and ginger. Cook, stirring often, for about 2 to 3 minutes.
Add bell pepper and cook, stirring often, for about 2 minutes.
Add strips of kohlrabi and cook, stirring often, for about 3 minutes.
Add kohlrabi leaves, stirring often, for about 1 to 2 minutes until the leaves have wilted.
Whisk the stir-fry sauce again, then pour sauce into wok, stirring in. Bring to a simmer for 2 minutes or so. You just want to thicken the sauce a little.
Once done, stir in sliced chili pepper. Garnish to taste (if desired) with any of the stir-fry garnish ideas. Serve with your side (it's great with rice) for more of a substantial meal or enjoy as is.
