Kohlrabi Stir Fry
A quick and easy stir fry made with fresh kohlrabi, carrots, and a savory soy-ginger sauce. Crisp, colorful, and full of flavor.
Ingredients
- 2 medium kohlrabi peeled and julienned
- 2 medium carrots julienned
- 1 small red bell pepper thinly sliced
- 1 tablespoon sesame oil
- 2 garlic cloves minced
- 1 teaspoon fresh ginger grated
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon maple syrup or honey optional
- 1/4 teaspoon crushed red pepper flakes optional
- 2 green onions sliced (for garnish)
- 1 tablespoon sesame seeds optional, for topping
Instructions
Prep the Veggies:
- Peel the kohlrabi, then cut it into thin matchsticks. Do the same with the carrots and slice the bell pepper.
Make the Sauce:
- In a small bowl, mix soy sauce, rice vinegar, maple syrup (or honey), and red pepper flakes.
Stir Fry the Aromatics:
- Heat sesame oil in a large skillet or wok over medium-high heat. Add garlic and ginger, stir for about 30 seconds until fragrant.
Cook the Veggies:
- Add the kohlrabi, carrots, and bell pepper to the skillet. Stir fry for 6–8 minutes until just tender but still a little crisp.
Add the Sauce:
- Pour the sauce over the veggies and stir well to coat. Let it cook for 1 more minute.
Finish and Serve:
- Remove from heat, sprinkle with sliced green onions and sesame seeds, and serve immediately. Great on its own or with rice.
Notes
- You can add tofu or chicken for extra protein.
- Kohlrabi should stay slightly crisp—don’t overcook.
- If you like it saucier, double the sauce recipe.
- Rice or noodles make a great base for this dish.