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  • Writer's pictureThe Farmer's Wife

Kohlrabi Stir Fry (Bulb & Greens!)

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.

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