How to Make It
Chop kohlrabi leaves. Peel kohlrabi bulbs, and cut in half; thinly slice into half moons.
Heat oil in a large cast-iron skillet over high. Add kohlrabi bulbs to hot oil; cook, stirring often, until beginning to soften, about 5 minutes. Add kohlrabi leaves, carrots, scallions, and jalapeño to skillet; cook, stirring often, until leaves and bulbs are tender, about 4 to 5 minutes.
Add garlic, fish sauce, lime juice, ginger, brown sugar, and salt to skillet. Cook, stirring constantly, until fragrant, about 1 minute. Remove from heat. Sprinkle with cilantro, peanuts, and if desired, Fresno chile.