Kohlrabi Stir Fry

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10 minutes
15 minutes
Kohlrabi Stir Fry

This kohlrabi stir fry is fresh, crunchy, easy to prepare and so delicious! It includes lots of veggies, like kohlrabi and carrots, in a simple stir fry sauce. 


  • 1 tablespoon avocado oil or vegetable oil

  • 1 medium yellow onion , peeled and thinly sliced

  • 2 medium carrots , peeled and sliced, about 1/4 inch thick

  • 4 cloves garlic , sliced

  • 1 tablespoon fresh ginger , minced

  • 1 small bell pepper , cut into strips

  • 1.5 pounds kohlrabi (Remove stems/leaves. Peel kohlrabi, cut into chunks and remove core, if necessary. Then, cut into thin strips. You'll want about 3 small kohlrabi (and reserve about 3 cups of leaves)

  • 1 tablespoon cornstarch

  • 1 tablespoon cold water

  • 1 cup unsalted vegetable broth

  • 2 tablespoons low sodium soy sauce

  • 2 teaspoons fish sauce (use a vegetarian fish sauce if you want to keep things vegetarian)

  • 1 teaspoon rice vinegar

  • 1 teaspoon sesame oil

  • 1 pencil chili, thinly sliced (or your favorite chili or use chili flakes, to taste)

Suggested Garnish

  • peanuts or cashews

  • thinly sliced green onion

  • sesame seeds

  • sriracha or your favorite hot sauce

  • cilantro


  • Add oil to a wok on medium high heat.

    Note: I like to regular stir once the ingredients are added so nothing burns or sticks.

  • Once hot, add onion, carrot, garlic and ginger. Stir and cook 2 to 3 minutes.

  • Add bell pepper and cook 2 minutes.

  • Add kohlrabi and cook 3 minutes.

    Note: If you like your veggies more tender, you can cook a little longer.

  • Add kohlrabi leaves and cook 1 to 2 minutes.

  • Combine cornstarch with water and mix. Whisk into broth and add soy sauce, fish sauce, rice vinegar and sesame oil. Whisk to incorporate everything.

  • Pour sauce into wok and bring to simmer for 2 minutes or so.

  • Stir in sliced chili. Garnish, if desired.


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