Kohlrabi is a great treat that many may find in their CSA bag or at the local farmers market, but not everyone knows what to do with it. It’s much more familiar in Eastern Europe and Asia than here in the USA, but it can be eaten in a variety of ways and is especially tasty when raw. Here is a quick and easy stir-fry that takes advantage of its crisp texture, delicious flavor and natural absorbency. We paired it with a few ears of grilled corn. We also cooked this on a Thai charcoal outdoor stove, but an indoor stove works just as well. Kohlrabi Beef Stir Fry
- 12 ounces lean beef, sliced in thin strips
- 1 onion, thinly sliced, divided
- 4 cloves of garlic, minced, divided
- 2 tablespoons oil, divided
- 1 kohlrabi, peeled & cut into matchsticks
- 1 tablespoon fish sauce
- 2 teaspoons oyster sauce
- 2 teaspoons soy sauce
- 2 teaspoons sugar
- 1 teaspoon black pepper
- 2 green onions, green parts only, sliced
Bring a small pan of water to a boil and blanch the kohlrabi for two minutes. Then, place in an ice bath to stop the cooking.
Heat a wok over high heat; add half the oil and stir-fry half of the onions and half of the garlic until fragrant – about one minute. Add the beef and stir-fry for another minute until most of the meat has browned. Move the meat mixture to a bowl.
Bring the wok back up to temperature and add the rest of the oil. Add the kohlrabi with the remaining onions and garlic and stir-fry until fragrant and they begin to soften – about two minutes.
Add the meat mixture back to the wok and add the remaining ingredients. Stir-fry until combined and everything is cooked through – about two minutes. Toss in the green onions and stir to combine. Garnish with cilantro and serve with rice.
It has a great peppery taste and it's one of our favorite ways to make kohlrabi. Enjoy!