Kohlrabi Stir Fry

Here’s a fresh, crunchy kohlrabi stir-fry that's not just easy to make but also incredibly tasty! Packed with veggies such as kohlrabi (both the bulb and greens) and carrot, it's cooked in a simple stir-fry sauce. You can savour this delightful veggie stir-fry either by itself or alongside your favourite side dish.

Kohlrabi Stir Fry

Stir-Fry Sauce
1 Tbsp cornstarch
1 Tbsp cold water
1 cup vegetable broth
2 Tbsp soy sauce
2 tsp fish sauce
1 tsp rice vinegar
1 tsp sesame oil

Kohlrabi Stir-Fry
1 Tbsp avocado oil
1 medium yellow onion, peeled & thinly sliced
2 medium carrots, peeled & sliced about ¼-inch thick
4 cloves garlic, sliced
1 Tbsp minced fresh ginger
1 small bell pepper, cut into strips
3 small kohlrabi
3 cups of kohlrabi leaves (sub seasonal greens or cabbage)
1 chili pepper, thinly sliced

In a small bowl, combine cornstarch with water & mix. Whisk in vegetable broth, soy sauce, fish sauce, rice vinegar, & sesame oil. Whisk to incorporate everything. Set aside.

Heat avocado oil in a wok over medium-high heat. Once hot, add onion, carrots, garlic, & ginger. Cook for about 2-3 minutes. Stir regularly once the ingredients are added so nothing burns or sticks. Add bell pepper & cook for about 2 mins. Add strips of kohlrabi & cook for about 3 mins. If you like your veggies more tender, you can cook a little longer. Add kohlrabi leaves, cook for about 1-2 mins until the leaves have wilted. Whisk the stir-fry sauce again, then pour sauce into wok, stirring in. Bring to a simmer & cook until thickened, about 2 mins. Once done, stir in sliced chili pepper. Garnish to taste (if desired) with any stir-fry garnish you enjoy. Serve with your favourite side (it's great with rice) for more of a substantial meal or enjoy as is.


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