My Favorite Kohlrabi Stir Fry Recipe: Fresh, Fast, and Flavorful

Posted On April 12, 2025

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When I first found kohlrabi at my local farmer’s market, I wasn’t quite sure how to use it. It resembled a combination of a turnip and a UFO, and I found it interesting. When I brought it home and tried it out, I soon saw that this simple vegetable had great potential. Stir-fried kohlrabi is a favourite in my kitchen when I need something quick, healthy, and tasty.

I will explain the cooking steps, discuss different ingredient options, and guide you on how to prepare kohlrabi properly. If you haven’t cooked with this vegetable before, don’t worry—I can help you.

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What Is Kohlrabi?

Kohlrabi (pronounced coal-ROB-ee) is a cool-weather vegetable in the brassica family, which means it’s related to cabbage, broccoli, and Brussels sprouts.

Key Characteristics

• Flavor: Mild, sweet, slightly peppery—think broccoli stems crossed with a hint of radish.

• Texture: Crunchy and juicy when raw; tender and slightly crisp when stir-fried.

• Color: Typically pale green or vibrant purple on the outside, always white inside.

It’s a nutrient-dense vegetable, too. Here’s a breakdown of what you’re getting per one cup of raw, chopped kohlrabi:

Pro tip: Don’t throw out the kohlrabi greens—they’re edible and full of vitamins. I often add them to the stir fry or sauté them separately like spinach.

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Why I Love Stir-Frying Kohlrabi

There’s something incredibly satisfying about turning a crunchy root veggie into a soft, golden, flavor-packed dish in just a few minutes. Stir-frying is my favorite method because it’s:

• Fast – Start to finish in under 20 minutes.

• Customizable – Works with almost any protein or sauce.

• Nutrient-Friendly – Quick cooking retains more vitamins than boiling or roasting.

• Great for meal prep – It keeps well in the fridge for 3–4 days.

What really makes it shine is its ability to absorb sauces and seasonings beautifully—soy, garlic, sesame, chili—you name it. Kohlrabi becomes a flavor sponge in the best way.

Ingredients You’ll Need

This kohlrabi stir fry is flexible, but here’s my go-to ingredient list when I want a perfect balance of texture, nutrition, and taste:

Main Ingredients

• 2 medium kohlrabi bulbs, peeled and julienned or thinly sliced

• 1 carrot, julienned or sliced into matchsticks

• 1 red bell pepper, thinly sliced

• 3 garlic cloves, minced

• 1-inch piece of ginger, finely grated

• 2 tbsp neutral oil (like avocado or sunflower oil)

For the Sauce

• 2 tbsp soy sauce (or tamari for gluten-free)

• 1 tbsp rice vinegar

• 1 tsp toasted sesame oil

• 1 tsp maple syrup or honey

• ½ tsp chili flakes (optional but recommended)

• 1 tbsp water

Optional Add-Ins

• Tofu or tempeh – for added protein

• Kohlrabi greens or spinach – added at the end

• Sesame seeds – for garnish and texture

• Green onions – thinly sliced, for brightness

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Prepping Kohlrabi the Right Way

Here’s where I noticed many recipes fall short—they don’t walk you through how to properly prep kohlrabi, and it makes a big difference in texture and flavor.

How to Peel and Cut Kohlrabi

1. Remove leaves and stems: These can be saved and cooked later.

2. Use a sharp knife to slice off the top and bottom of the bulb.

3. Peel the thick skin using a vegetable peeler or paring knife—be thorough. The outer layer is fibrous and unpleasant when cooked.

4. Slice or julienne into thin, uniform matchsticks for fast and even stir-frying.

Tip: If you’re short on time, a food processor with a julienne blade makes prep super easy.

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Step-by-Step: How I Cook My Kohlrabi Stir Fry

Cooking this dish is all about quick heat and smart layering. Here’s my step-by-step method:

Instructions

1. Heat the oil in a large skillet or wok over medium-high heat until shimmering.

2. Add garlic and ginger, stir-fry for 30 seconds until fragrant.

3. Toss in the kohlrabi and carrot, and stir constantly for 3–4 minutes. They should begin to soften but still have some bite.

4. Add bell pepper and stir-fry another 2 minutes.

5. Pour in the sauce, toss to coat evenly, and cook for another 2–3 minutes until everything is tender-crisp and glossy.

6. Finish with sesame oil and optional chili flakes.

7. Garnish and serve immediately over rice, noodles, or on its own.

Pro tip: Don’t overcrowd your pan—work in batches if needed to keep the stir-fry crisp, not soggy.

Flavor Variations and Customization

One of my favorite things about this stir fry is how easy it is to tweak depending on what I have in the fridge—or what I’m craving that day. Kohlrabi is neutral enough to carry bold sauces, and firm enough to hold its shape, making it ideal for different flavor profiles.

Sauce Variations

• Garlic Hoisin: Add 1 tbsp hoisin sauce to the base sauce for a richer, slightly sweet stir fry.

• Peanut Sauce: Mix 2 tbsp peanut butter, 1 tbsp soy sauce, 1 tsp rice vinegar, and a splash of warm water for a creamy, nutty version.

• Spicy Szechuan-Style: Stir in 1 tsp Szechuan peppercorns and a dash of chili oil for mouth-tingling heat.

Protein Add-Ins

• Crispy tofu cubes (pan-fried or air-fried before adding to the stir fry)

• Tempeh slices marinated in soy sauce and pan-seared

• Shredded rotisserie chicken if you’re not keeping it vegetarian

Veggie Pairings

Kohlrabi plays well with almost any stir-fry veggie. Here are a few great partners:

• Snow peas

• Broccoli florets

• Mushrooms (especially shiitake or oyster)

• Baby bok choy

• Zucchini (thin-sliced or spiralized)

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What to Serve with Kohlrabi Stir Fry

This stir fry can absolutely stand on its own, but I usually round it out with a grain or noodle. Here are my go-to pairings:

• Steamed jasmine or basmati rice

• Brown rice or quinoa for more fiber

• Soba noodles for a Japanese twist

• Rice noodles or glass noodles for a light, gluten-free base

If I want to elevate the dish for guests, I’ll serve it with a side of miso soup or a quick cucumber salad with rice vinegar and sesame.

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Make-Ahead and Meal Prep Tips

This recipe is ideal for batch cooking and storing in the fridge. Here’s how I keep things fresh and flavorful:

• Storage: Keep the stir fry in an airtight container for up to 4 days.

• Reheating: Use a skillet over medium heat with a splash of water or soy sauce. Avoid microwaving for too long—it can make the veggies mushy.

• Freezing: I don’t recommend freezing this dish. Kohlrabi gets watery and loses its texture once thawed.

Meal Prep Hack

If you’re meal prepping, you can pre-slice all the veggies and mix the sauce in advance. Store them separately, and stir-fry everything fresh in under 10 minutes when you’re ready to eat.

Stir-Fry Veggie Comparison Table

To help you better understand how kohlrabi compares to other popular stir-fry vegetables, I put together a quick comparison chart. This can help if you’re thinking about swaps or simply want to mix it up.

Note: These cooking times are based on medium-high heat in a wok or skillet with a small amount of oil.

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Nutritional Overview: Why I Love Kohlrabi

Kohlrabi is underrated in Western kitchens, but it’s a powerhouse of nutrients and fiber. Here’s a quick nutritional breakdown per 1 cup (135g) of raw kohlrabi:

* Based on a 2,000 calorie diet.

Why It Matters

• High in Vitamin C: Supports immune health and collagen production.

• Low in Calories: Great for light, filling meals.

• Gut-Friendly Fiber: Promotes digestion and keeps you full longer.

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Storage and Freshness Guide

If you’re buying or harvesting kohlrabi, knowing how to store it right helps preserve flavor and crunch.

Avoid storing with high-ethylene producers like apples or tomatoes to keep it fresher longer.

Final Thoughts

If you’ve never cooked with kohlrabi before, this stir fry is the perfect way to get started. It’s simple, fast, and incredibly versatile. I love how it soaks up the sauce while keeping a slight crunch, making each bite satisfying and fresh.

Whether you’re meal prepping for the week, looking for a meatless Monday option, or just curious about new veggies, this recipe covers all the bases. And once you get the hang of it, feel free to play with sauces, swap in new veggies, or try different proteins.

Just remember: don’t overcook the kohlrabi. Keep it crisp-tender, and it’ll reward you with flavor and bite every time.

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FAQ: Kohlrabi Stir Fry Recipe

What does kohlrabi taste like in stir fry?

Kohlrabi has a mildly sweet, slightly peppery flavor—somewhere between cabbage and broccoli stems. When stir-fried, it retains a tender-crisp texture that pairs perfectly with soy-based sauces.

Do I need to peel kohlrabi before cooking?

Yes, always peel the tough outer layer before slicing. The inside is more tender and easier to cook.

Can I eat the kohlrabi leaves?

Absolutely! Kohlrabi leaves are edible and similar to collard greens or kale. You can sauté them separately or add them to the stir fry for extra nutrition.

Is kohlrabi good for weight loss?

Yes. It’s low in calories, high in fiber, and filling—making it a great addition to a balanced, weight-conscious diet.

Can I use frozen kohlrabi for stir fry?

Fresh is best for texture, but if frozen is your only option, make sure it’s sliced and thawed properly. Expect a slightly softer result.

How do I keep my stir fry vegetables from getting soggy?

Use high heat, avoid crowding the pan, and stir-fry in batches if needed. Also, don’t overcook the veggies—aim for that perfect crisp-tender bite.

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Thanks for reading!
If you tried this kohlrabi stir fry recipe or added your own twist, I’d love to hear about it. Leave a comment or tag me on social to share your version.

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