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.
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?
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?
If you don’t have a wok on hand, use a large pan to make this kohlrabi stir-fry instead.
Amp up the Flavour With Garnish
Some delicious garnish options for this stir-fry are:
- Nuts, like roasted peanuts or roasted cashews
- Sesame seeds
- Green onion
- Squeeze of lime juice
- Drizzle of your favourite hot sauce. I love hot sauce on stir-fry!
Sides To Serve With It
Enjoy this veg stir-fry on its own or with any of these:
- Fried rice
- Udon or ramen noodles
- Cauliflower rice
- Springs rolls or egg rolls
- Seaweed salad
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)
- 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
- 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
- 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.
- 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.
- 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.
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!