Chinese-style Stir-fried Kohlrabi

Kohlrabi matchsticks with a slight crunch, coated in a dark, glossy sauce. The toasted sesame aroma balances the hint of chili that wakes up the vegetable.

• Prep time: 15 min
• Cook time: 8 min
• Difficulty: Easy
• Calories: 161
• Protein: 4 g
• Carbs: 13 g
• Fat: 9 g

Ingredients

• 2 piece Kohlrabi ( peeled and cut into matchsticks )
• 2 piece Garlic ( finely minced )
• 1 piece Hot chili pepper optional ( finely sliced )
• 2 tbsp Peanut oil
• 2 tbsp soy sauce
• 1 tsp Ginger powder
• 1 tsp White sugar
• 1 tsp Sesame oil
• 1 piece Spring onion, sauté/poêlé sans matière grasse ( sliced on the bias )
• 15 g Fresh ginger ( peeled and finely minced )

Instructions

1. Vegetable preparation

   Peel the kohlrabi deeply to remove all fibrous skin. Cut the flesh into regular 5mm thick sticks. The knife should glide through the white flesh without resistance.

2. Infusing the aromatics

   Heat the peanut oil in a wok or large skillet until smoking. Toss in the minced garlic, sliced chili, and fresh ginger. It should sizzle immediately without burning.

3. Stir-frying

   Add the kohlrabi. Stir-fry constantly over high heat. The sticks should become slightly translucent on the edges while remaining firm at the center.

4. Binding and glazing

   Pour in the soy sauce, ginger powder, and sugar. The liquid reduces instantly and coats the vegetables in a shiny brown glaze. Turn off the heat and add the sesame oil and green onions.

Chef's tips

• The wok must be smoking hot before adding oil to prevent the vegetable from sticking.
• Do not add salt to the dish, as the soy sauce provides all the necessary seasoning.

Storage

Can be kept for 3 days in the fridge in an airtight container. Reheat quickly in a pan over high heat to maintain the crunch.