This kohlrabi stir-fry is fresh, crunchy, easy to prepare and so delicious! It includes lots of veggies, like kohlrabi (both the bulb and greens) and carrot, in a simple stir-fry sauce. Such a wonderful low-carb dinner!
Hi friends!
Sharing a crazy simple veggie stir-fry recipe with you guys today … kohlrabi stir-fry, to be exact.
A while back, hubby and I came across kohlrabi, right alongside broccoli, at a local grocery store.
Being huge fans of veggies (and loving to try new things), we knew we had to give kohlrabi a try and there was no looking back.
What is Kohlrabi?
Kohlrabi, pronounced ‘kowl-raa-bee’ is a low-carb veggie and is also known as ‘German turnip’ or ‘cabbage turnip’. It may look a little funny, as there are stems coming out from the main bulb. Don’t let that intimidate you! It’s super easy to prepare.
Kohlrabi is closely related to cabbage and broccoli and the like. It’s a cruciferous veggie, so it’s jam-packed with goodness, especially vitamin C.
The exterior of kohlrabi can be green (like in today’s recipe) or purple, while the interior flesh has a white-ish hue.
What Does Kohlrabi Taste Like?
The flesh of kohlrabi smells somewhat like a turnip (though it’s not related to turnips) and it tastes similar to broccoli stems. It’s super crunchy, which makes it excellent in stir-fry recipes and in raw salads.
How to Prepare Kohlrabi
It’s super easy to peel, especially younger/smaller bulbs.
If the stems and leaves are still intact, you can remove those so you are just left with the bulb (don’t toss those leaves).
Then, it’s just a matter of cutting off the stalk end, peeling, removing the tough core and cutting into desired pieces. This is a great guide on how to cut up kohlrabi.
Tip: If your kohlrabi are on the smaller side (like the ones I used), you may not need to remove the core inside.
How to Eat Kohlrabi
Kohlrabi can be enjoyed raw in salads or cooked, like in this kohlrabi stir-fry recipe. You can also enjoy kohlrabi roasted or in soups and stews; the possibilities are pretty much endless.
Can You Eat Kohlrabi Leaves?
Yes!
Don’t toss those leaves! Some kohlrabi leaves are used in this veggie stir-fry.
Kohlrabi greens are hearty and substantial. I love that they’re edible and you get to use more of the vegetable.
Like you would do with kale, simply remove the leaves from the stem and cut into bite-sized pieces.
You’ll likely have more leaves than you will need here. That’s okay. Reserve the unused leaves for another use!
Besides stir-fry, kohlrabi leaves are also great in soups, stews or simply cooked in a pan (basically use ’em like you would with other similar leaves).
My Kohlrabi Doesn’t Have Leaves!
Don’t sweat it, friends!
Sometimes you can find kohlrabi with the leaves removed. Grocers will often remove if they wilt (the bulb typically stays fresher than the leaves will).
You can obviously omit from the recipe or use another leafy green instead, like baby spinach or kale.
How to Make Kohlrabi Stir Fry
Full details are in the recipe card below, but here are the basics:
- Prep everything before starting to cook. This recipe comes together quickly! For this recipe, the kohlrabi was cut into thin strips.
- Heat some oil in a wok and add onion, carrot, garlic and ginger. Start cooking to get those flavours going.
- Stir in bell pepper and cook for a little.
- Add kohlrabi and cook (it’s not cooked very long as to retain its crispness).
- Next goes kohlrabi greens and just wilt.
- Pour in stir-fry sauce and simmer for a bit.
- Toss in sliced chili pepper.
- Garnish and enjoy!
Tip: Like mentioned, this recipe comes together quickly. Since the heat is on the higher side when cooking, I like to regularly stir to keep things moving to prevent any burning.
Hungry for more? Subscribe to the Girl Heart Food Newsletter!
Can I Make Stir Fry Without A Wok?
Of course!
If you don’t have a wok on hand, use a large sauté pan instead
Sides to Serve With Stir Fry
Enjoy this veg stir-fry on its own or with:
- Fried rice
- Udon or ramen noodles
- Cauliflower rice
- Quinoa
- Springs rolls or egg rolls
- Dumplings
- Seaweed salad
- Kimchi
Amp Up The Flavour With Garnish
Some delicious stir-fry garnish options are:
- Peanuts
- Cashews
- Sesame seeds
- Green onion
- Cilantro
- Squeeze of lime juice
- Drizzle of your favourite hot sauce. I love Sriracha on stir-fry!
If you love low-carb veggies, you may enjoy this celeriac puree!
More Tips & Variations
The veggies here still have a little bite (which I love). If you want them more tender, simply cook a little longer.
Veggie broth was used, but you could use chicken broth, if you like.
If you want to keep things vegetarian, opt for a vegetarian fish sauce.
If you don’t have fresh chili pepper, add some red chili flakes to taste.
More Quick Dinner Recipes
- Black Bean Quesadillas
- Veggie Sandwich (this hearty veggie loaded sandwich is easy to prepare and so tasty! Enjoy on its own or with a bowl of tomato soup for one delicious meal).
Hope you love this quick vegetable stir-fry recipe as much as we do!
So, the next time you see kohlrabi in your grocery store or at your farmer’s market, don’t be afraid to give it a go! It’s seriously easy to prepare and really yummy!
And if you like this veggie, yay! Stay tuned, because there’s more easy kohlrabi recipes heading your way.
If you try this stir fried kohlrabi recipe, be sure to leave a comment below. Love to know how you enjoyed!
Let’s Be Social!
Follow Girl Heart Food on Facebook, Instagram, Pinterest and Twitter for all the latest delicious eats! Oh, and don’t forget to subscribe to our newsletter!
Kohlrabi Stir-Fry (using bulb and kohlrabi leaves)
Ingredients
Kohlrabi Stir-Fry
- 1 tablespoon avocado oil or vegetable oil
- 1 medium yellow onion , peeled and thinly sliced
- 2 medium carrots , peeled and sliced, about ¼ 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 low sodium vegetable broth
- 2 tablespoons low-sodium soy sauce
- 2 teaspoons fish sauce (use a vegetarian fish sauce if you want)
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- 1 pencil chili pepper, thinly sliced (or your favourite chili pepper or use chili flakes, to taste)
Garnish Ideas (optional)
- Peanuts or cashews
- Green onion , sliced
- Sesame seeds
- Hot sauce
- Cilantro , chopped
Instructions
- Heat oil in a wok over medium-high heat.
- Once hot, add onion, carrot, garlic and ginger. Stir and cook 2 to 3 minutes.Note: I like to regularly stir once the ingredients are added so nothing burns or sticks.
- 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.
- In a small bowl, combine cornstarch with water and mix. Whisk in 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 pepper. Garnish (if desired). Serve with your favourite side (it's great with rice) for more of a substantial meal or enjoy as is.
Notes
- Stir-fry recipes come together quickly! Prep (have all your ingredients ready), before you start cooking.
- The veggies here still have a little bite (which I love). If you want them more tender, simply cook a little longer.
- The kohlrabi greens were used in this stir-fry, so don’t toss ’em! You’ll likely have more leaves than you will need here. That’s okay. Reserve the unused leaves for another use! They’re also great in soups or simply cooked.
Nutrition (ESTIMATE ONLY)
Nutrition estimate (if provided) is based on 1 serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.
