A close cousin of cabbage and kale, kohlrabi has a very distinct appearance—the large bulb (which looks like a root, but is actually a stem!) can be either green, white, or purple, and is crowned with spindly stalks that culminate in large, floppy leaves (it reminds us of the golden snitch from the Harry Potter movies).
The leaves and bulb are edible—the stalks are pretty tough, so discard them or save them for the compost pile. This Thai-inspired stir-fry showcases both the leaves and bulb. To make it vegan-friendly, swap out the fish sauce for soy. To make it gluten-free, swap soy for tamari.
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.
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