About:
Delicious raw as a snack as well, kohlrabi tastes like a cross between a cabbage and an apple. It's super crunchy, which makes it excellent in stir fry recipes and in raw salads—perfect for a quick and tasty stir-fry!
Ingredients:
1 onion (finely chopped)
2 cloves of garlic (finely chopped)
1 thumb piece of ginger (finely chopped)
1 chilli (finely chopped)
2 tsp sesame oil (or another oil of your preference)
1 large kohl rabi (cut into thin matchsticks)
1 large pak choi
1 pack of noodles
2 carrots (thinly sliced)
2 generous handfuls of kale/spinach
250g mushrooms
Bunch of spring onion (finely sliced)
Soy sauce
Tamarind sauce
Peanut butter (optional)
Method:
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Add the sesame oil to a frying pan or wok on a medium heat. Add the chopped onions and allow to soften for a few minutes. Then add the garlic, mix and allow to soften further for another 5 minutes or so.
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Add the ginger to the wok with the onions and garlic, along with the red chilli. Cook for another 3 minutes.
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Add the carrot and kohl rabi to the wok. Cook until they start to soften.
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Add the pak choi, mushrooms and add around 2 tbsp of soy sauce and 1 tbsp of tamarind sauce to the pan. Continue to stir until all ingredients have softened.
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Add the kale or spinach and spring onions. Mix with the rest of the ingredients.
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Add the noodles. At this point you could add 1-2 tbsp of peanut butter. Add additional soy sauce to taste.
Notes:
Serving Size: 2 people
Cook Time: 30 minutes
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