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–+ servings

Stir-fried kohlrabi

Adapted from John Midgley’s The Goodness of Potatoes and Root Vegetables by Lori, Yorkville CSA
3.50 from 2 votes
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Chinese
Servings 4 one-cup servings

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.
Keyword budget-friendly, catch-all recipes, dairy-free, gluten free, grain/rice, main course, one-pot, vegan, vegetarian