How to Use Fresh, Local Kohlrabi
Kohlrabi may be an unfamiliar vegetable to many, but it's a favorite among farmers and a real workhorse in the kitchen.
One question that’s often asked at our farmers markets is how to prepare the ...
Chinese broccoli is traditional to this dish, but kohlrabi is a great stand-in. This recipe uses the entire kohlrabi, the leaves, stems and the bulb. Serve with a side of steaming jasmine rice.
Ingredients
- 2–3 tablespoons vegetable oil
- 2 medium kohlrabi
- 6–8 cloves garlic
- 3 tablespoons oyster sauce (Kum Kee brand)
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 2 tablespoons water
- 1/2 teaspoon ground white or black pepper, or to taste
- Cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water), optional
- Jasmine rice
Instructions
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Remove leafy tops, slice in half lengthwise,chop roughly and set aside. Remove thin stalks and slice. Peel kohlrabi bulb and chop into julienne pieces. Mince garlic and set aside. In small bowl, combine oyster sauce, soy sauce, sugar and water. Stir to mix and set aside.
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In wok or skillet, heat vegetable oil over medium-low and fry garlic 1 minute, or until lightly golden and fragrant. Remove minced garlic with a slotted spoon and set aside. Turn heat to high and add chopped kohlrabi bulb. Stir frequently and cook for 1–2 minutes. Add a bit more oil if you need.
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Add kohlrabi leaves and stalks, oyster sauce mixture and white pepper and cook for only about 1 minute more, stirring frequently. Remove from heat, add cornstarch slurry to make sauce shiny and stick to vegetables. Serve immediately on top of steamy jasmine rice.
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