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Stir Fried Kohlrabi
A simple stir-fry, this is best served with a bean curd dish and rice.
Serves 4
2 large kohlrabi heads without leaves (560g)
2 tblesp vegetable oil
1 dried chilli
1-2 cloves of garlic, peeled and finely chopped
¼ teasp salt
freshly ground black pepper
2 teasp soy sauce
2 teasp toasted sesame oil
1 spring onion
- Cut off about one eighth of each kohlrabi at the coarse bottom end, then peel the rest. Cut into 3mm thick slices. Stacking the slices, cut into 3mm wide julienne strips.
- Put the oil into a large wok or frying pan and set over medium or high heat. When the oil is hot, put in the chilli. Stir and fry for one second, or until the chilli has darkened. Put in the garlic. Stir once, then put in the kohlrabi, salt and pepper. Toss to mix.
- Turn the heat to medium low. Stir and cook for 6-7 minutes or until the kohlrabi is just tender. Add the soy sauce, sesame oil and spring onion. Toss a few times, then serve immediately.