Saturday, May 8, 2010

Sweet and Nutty Kohlrabi Stir Fry

The Week of Kohlrabi continues!  I used my last few carrots from the garden with the kohlrabi and greens in this stir fry.  The sliced kohlrabi ball functions a lot like water chestnuts in this.  It's really sweet, tender, and juicy!  The greens are really mild and tasty, not as in-your-face as cabbage might be.  For the sauce, feel free to adjust it to whatever ingredients you have...  the key is something sweet (honey, brown sugar,...), something sour (vinegar, lime,...), something salty (soy sauce, peanut butter,...), and a few things spicy (garlic, onion, ginger, red pepper,...).

-3 Tbsp apple cider vinegar (or other)
-1 Tbsp soy sauce
-1 Tbsp sesame oil
-2 Tbsp honey
-1/4 c peanut butter
-1 c water
-3 cloves garlic, minced
-3 green onions, white parts, sliced (you'll use the green parts later)
-1-inch piece of ginger, peeled and minced (or 1-2 tsp dried)
-red pepper flakes, to taste

->Combine all ingredients in a small saucepan.  Simmer, stirring frequently, until slightly thickened and bubbly.

Stir Fry:
-1 medium onion, chopped
-3-4 cloves garlic, minced
-stems from kohlrabi greens, sliced thinly
-1 large kohlrabi, peeled and sliced in rounds
-3 small carrots, sliced in rounds
-1 large bunch of kohlrabi greens, stems removed, shredded/sliced thinly
-brown rice, prepared
-green garlic, green onions, fresh cilantro, chopped
-peanuts, crushed

-While sauce simmers, begin stir fry.  Sauté onions and garlic in oil over medium heat until translucent.  Add kohlrabi stems from greens and cook until tender.  Add sliced kohlrabi and carrots.  Cook 2-3 minutes (you want them to stay a little crunchy).  Add greens and mix in.  Take off heat.

-->Pour sauce over stir fry.  Serve over brown rice or other grain.  Top with sliced green garlic and/or green onion tops, chopped cilantro, and crushed peanuts (or whatever else you like!).

~*TIP: To pare your kohlrabi (if adapting to broccoli stem, it will be a similar strategy), cut off both ends of the ball.  You'll need to take off more on the bottom where it's woodier, whereas on the top, it should be pretty tender, so you only need to take the skin off.  Then stand it up on one of the sliced ends and run your paring knife down the sides to peel off any woody exterior with the skin.  If you look at either end, you'll see a noticeable ring around the outside so you can tell where the woody part ends and the tender inside begins.  Pare carefully!  You don't want to waste any of the yummy insides.  In the end, it will look like the picture below.*~

No comments:

Post a Comment