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. Enjoy this veggie stir-fry recipe on its own or with your favourite side.
Hi friends!
Sharing a simple veggie stir-fry recipe with you today.
Enter this easy kohlrabi stir-fry!
A little 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, and it’s jam-packed with nutrients, 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 prepare, 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 cut up the kohlrabi.
Basically, often what I like to do to prepare the kohlrabi (after the stems and leaves have been removed), is to cut off the tough end, slice the kohlrabi in half, cut out and discard the core, peel, and cut the kohlrabi further into the desired size (depending on the recipe).
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, carrots, 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 serve!
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.
Can I Make Stir Fry Without a Wok?
Of course!
If you don’t have a wok on hand, use a large pan instead
Amp up the Flavour With Garnish
Some delicious stir-fry garnish options are:
- Nuts, like roasted peanuts or roasted cashews
- Sesame seeds
- Green onion
- Cilantro
- Squeeze of lime juice
- Drizzle of your favourite hot sauce. I love hot sauce on stir-fry!
Sides To Serve With Stir Fry
Enjoy this veg stir-fry on its own or with any of these:
- Fried rice
- Udon or ramen noodles
- Cauliflower rice
- Quinoa
- Springs rolls or egg rolls
- Dumplings
- Seaweed salad
- Kimchi
Tips and 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 make this stir fried kohlrabi recipe, be sure to leave a comment below!
Kohlrabi Stir-Fry (Using Bulb and Kohlrabi Leaves)
Ingredients
Stir-Fry Sauce
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1 cup low sodium vegetable broth
- 2 tablespoons low-sodium soy sauce, or gluten-free or regular soy sauce
- 2 teaspoons fish sauce, use a vegetarian fish sauce if you want
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
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 minced fresh ginger
- 1 small bell pepper, cut into strips
- 1.5 pounds kohlrabi, remove stems/leaves and tough end. Slice kohlrabi in half, remove/discard core (if necessary), peel and cut into chunks or slices. Then cut into thin strips. You'll want about 3 small kohlrabi (and reserve about 3 cups of leaves)
- 1 chili pepper, thinly sliced (use your favourite variety of chili pepper)
Stir-Fry Garnish Ideas (optional)
- Roasted peanuts or roasted cashews
- Green onion, sliced
- Sesame seeds
- Hot sauce
- Cilantro, chopped
Instructions
Stir-Fry Sauce
- 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. Set aside.
Kohlrabi Stir-Fry
- Heat oil in a wok over medium-high heat.
- Once hot, add onion, carrots, garlic, and ginger. Cook, stirring often, for about 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, stirring often, for about 2 minutes.
- Add strips of kohlrabi and cook, stirring often, for about 3 minutes.Note: If you like your veggies more tender, you can cook a little longer.
- Add kohlrabi leaves, stirring often, for about 1 to 2 minutes until the leaves have wilted.
- Whisk the stir-fry sauce again, then pour sauce into wok, stirring in. Bring to a simmer for 2 minutes or so. You just want to thicken the sauce a little.
- Once done, stir in sliced chili pepper. Garnish to taste (if desired) with any of the stir-fry garnish ideas. 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 estimates only.
Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!
Dawn - Girl Heart Food
Thank you so much 🙂
Leanne
I’ve never tried kohlrabi (I’m not even sure I’ve seen it at the grocery store), but now I definitely want to look for it. Stir fries are so great for weeknight meals! They come together quickly and are a great way to get all those veggies in. I’ll definitely give this one a try! Happy weekend Dawn!
Dawn - Girl Heart Food
Happy to hear that, Leanne! Hope you love it! Have a great week ahead 🙂
Katherine | Love In My Oven
Since I’ve been on such a chocolate cake, these veggies are calling my name Dawn!! I have never really worked with kohlrabi, so this looks like a terrific place to start. Happy Valentine’s Day weekend, my friend!! XO
Dawn - Girl Heart Food
For sure! Thanks Katherine! Hope you had a lovely weekend! XO
Gerlinde @ Sunnycovechef
Thank you for this informative post about Kohlrabi. Even though I have eaten it since childhood I never used the leaves. I will try it the next time I cook with Kohlrabi .
Dawn - Girl Heart Food
My pleasure! And thank you for the lovely comment! They add a nice heartiness to the dish 🙂
Haylie / Our Balanced Bowl
I’ve been wanting to check this recipe out ever since you talked about kohlrabi being like broccoli! Broccoli is my fave veggie so I bet i’d love kohlrabi! I love how quickly this comes together and it looks and sounds so delicious! I’m all for a mid week veggie packed dinner 🙂
Mary Ann | The Beach House Kitchen
I’m all about low carb meals lately Dawn. And I’ve never tried kohlrab, but I can’t wait, seeing as you and the hubs both give it a thumbs up! Pinned!
Dawn - Girl Heart Food
Hope you love it too! Thanks Mary Ann 🙂
Kelsie | the itsy-bitsy kitchen
I don’t know if I’ve ever cooked with kohlrabi, or even eaten it, but I know I’d love it. (It’s pretty hard to find a veggie I don’t love.) I’ll definitely be looking for it tomorrow at the grocery store! I loooove all the pretty colors you have going on in this stir fry and it sounds delicious!
Dawn - Girl Heart Food
Thank you Kelsie! Hope you give this one a try soon 🙂
Matt - Total Feasts
I’ve never eaten kohlrabi, but I see it in the shop all the time. I might have to try this, it looks so yummy!
Dawn - Girl Heart Food
Hope you enjoy! Thanks Matt 🙂
Haylie / Our Balanced Bowl
Ever since I saw that you said on IG that kohlrabi was similar to broccoli I knew I wanted to try this!!! Love that it’s packed with veggies and sounds SO flavorful!!! Perfect easy weeknight dinner!
Dawn - Girl Heart Food
Woo hoo! Thanks Haylie!!
Valentina
I really like kohlrabi, and I love that you use the entire vegetable – root and greens. I love how bright and colorful this dish is, too. 🙂 ~Valentina
Dawn - Girl Heart Food
Appreciate that! Thanks Valentina!
Kathy @ Beyond the Chicken Coop
I was curious what you were going to make with the kohlrabi. When we grew it, we had no idea what to do with it. Now that I’ve got this recipe,I’ll be ready! Can’t wait to try it!
Dawn - Girl Heart Food
Woo hoo! Thanks Kathy! Enjoy 🙂
David @ Spiced
You’ve posted some really interesting recipes lately, Dawn! Celeriac, parsnips and now kohlrabi. The veggie section at the grocery store better watch out when you guys walk in! 🙂 Seriously, though, this stir fry sounds delicious. I’ve never cooked with kohlrabi, but I like that it stays crunchy – perfect for stir fries. This is a perfect healthy side dish for these cold winter days!
Dawn - Girl Heart Food
Thank you very much, David! Hope you give this one a try! It’s really yummy 🙂