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Kohlrabi Stir Fry

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.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Dinner, Lunch, Main Course
Cuisine: Asian-inspired, fusion
Calories: 150
Ingredients Method Notes

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

Method
 

Prep the Veggies:
  1. Peel the kohlrabi, then cut it into thin matchsticks. Do the same with the carrots and slice the bell pepper.
Make the Sauce:
  1. In a small bowl, mix soy sauce, rice vinegar, maple syrup (or honey), and red pepper flakes.
Stir Fry the Aromatics:
  1. 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:
  1. 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:
  1. Pour the sauce over the veggies and stir well to coat. Let it cook for 1 more minute.
Finish and Serve:
  1. 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.