Stir-fried kohlrabi
Adapted from John Midgley’s The Goodness of Potatoes and Root Vegetables by Lori, Yorkville CSA
Ingredients
- 2 kohlrabi peeled
- 2 medium carrots
- 3 TBS mild-flavored oil
- 3 cloves garlic peeled and thinly sliced, or 1 garlic scape, chopped
- 1- inch piece gingerroot peeled and thinly sliced
- 2 scallions sliced
- 1 fresh hot pepper sliced (optional)
- ½ cup water
- salt
- 3 TBS oyster sauce or your favorite Asian sauce optional
- 2 tsp toasted sesame oil optional
- 2 tsp soy sauce optional
- 3 cups cooked white or brown rice
Instructions
- Peel the kohlrabi and carrots and slice into rounds, ovals, or coins.
- Heat a large frying and add the oil. When it is very hot but not smoking, add the garlic and ginger; toss for a minute or two until they are fragrant. Add the kohlrabi and carrots; stir-fry for about 3 minutes, then add the scallions and hot peppers and stir-fry for a few minutes until they soften. Pour in ½ cup water. Cover, reduce heat, and simmer for 5 minutes.
- Uncover and add the optional sauces. Arrange over the rice on a big platter or divided into four bowls.