Stir-Fried Kohlrabi Recipe
Stir-Fried Kohlrabi Recipe
Try making this delightful stir-fried kohlrabi dish.
Kohlrabi, a vegetable derived from cabbage, is used for its stems in salads and its leaves as wrap vegetables. It’s also known as turnip cabbage or bulb cabbage. The name ‘kohlrabi’ is a German compound word from ‘Kohl’ (cabbage) and ‘rabic’ (turnip). Watch from 02:20 for the detailed cooking process.
Main Ingredients- Kohlrabi 350g (about 1 medium-sized)
- Green onion 1/2 stalk
Cooking Instructions
Step 1
Prepare 350g of fresh kohlrabi. First, thinly peel the tough skin of the kohlrabi with a knife, wash it thoroughly, and pat it dry. Then, julienne it into bite-sized pieces as thinly as possible. Slicing it thinly allows the seasonings to penetrate better and enhances the texture.
Step 2
Place the julienned kohlrabi in a bowl, add 2 pinches of salt, and gently mix. Let it sit for about 10 minutes to salt. This process draws out moisture, making the kohlrabi crispier. After salting, rinse it lightly under cold water and squeeze out any excess water.
Step 3
Wash the 1/2 stalk of green onion, separate the white and green parts, and then slice them thinly on an angle. Using both the white and some green parts can add a nice aroma.
Step 4
Heat a pan over medium heat and add 2 tablespoons of fragrant sesame oil. Add the drained kohlrabi and stir-fry it slowly over low heat. Gently cook until the kohlrabi becomes translucent and tender; this brings out its natural sweetness. Be careful not to burn it as you stir.
Step 5
Once the kohlrabi is cooked and tender, add 1 tablespoon of soy sauce for umami and the prepared green onions. Increase the heat to high and stir-fry quickly for a short time. Stir-frying over high heat preserves the texture and enhances the flavor. Finally, sprinkle with 2 pinches of pepper for an aromatic finish. Your delicious stir-fried kohlrabi is now ready!
