By Andrea Nguyen
Many thanks to those of you who contributed ideas on how to cook kohlrabi Asian style. Your thoughts fed my imagination over the weekend. I’d come home from a grueling week-long business trip out of town and was spent. Plus, I pulled my Achilles tendon on Thursday. Hobbling was the best I could do.
The nearly empty fridge had a bag of farmer’s root vegetables – carrots, watermelon radishes, and kohlrabi – half a red onion and some eggs. Recalling your comments and a conversation with my mother about kohlrabi, I whipped up this simple stir-fry to go with a bowl of rice and a watermelon radish salad.
The hardest part of it was peeling away all the tough kohlrabi skin. Trimming the root and stem ends first makes using the vegetable peeler to remove the skin easier. After an initial pass of the peeler, I did it again. Kohlrabi shines brighter once its thick exterior is gone.
Then it was simply a matter of cutting up the kohlrabi into thick julienne, about ¼-inch wide. You can add carrot to this stir-fry too but that would rob kohlrabi of its stardom. Next time, I may throw a teaspoon or so of finely chopped dried shrimp into the skillet with the garlic and red onion.
Feeling much better after the meal, I hobbled with a much lighter step.
Serves 2 or 3
2 kohlrabi, each about the size of a large orange
2 large eggs
1 ½ teaspoons fish sauce
¼ teaspoon black pepper
1 tablespoon canola oil
2 large cloves garlic, minced
½ small red onion, sliced vertically into thin wedges
Salt
1. Peel the kohlrabi and cut into thick julienne. Set aside.
2. Beat the eggs with the fish sauce and black pepper. Set aside.
3. Heat the canola oil in skillet over medium high heat. Add the garlic and onion and cook for about 1 minute until just softened.
4. Add the kohlrabi and cook for 3 to 5 minutes, stirring frequently, until softened. It should weep some liquid. However, feel free to splash in water and/or lower the heat if the skillet looks dry.
Give the egg one last gentle beat then pour over the kohlrabi. Stir to combine and cook for another 30 seconds, until the egg has set. Remove from the heat, season with salt and pepper. Transfer to a plate and serve with rice.
Related post: Asian Ideas for Kohlrabi? (includes tips on selecting good ones!)
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Reader Interactions
Comments
Christina Mueller
Andrea,
You and I have good kohlrabi timing. I am currently in Switzerland and am bugging everyone I know for their recipes as good kohlrabi recipes can be hard to come by in the US.
I'll keep you (and my blog and twitter feed) posted if I find anything good.
Cheers,
ChristinaCindy
Hi Andrea! My name's Cindy. I saw your post about Kohlrabi and I wanted to let you know if you peel the tough skin then chop it up into 2 inch chunks and then use it for soup with some pork bones or neck bones the soup will come out so tasty you'll never forget it!! I know this because my parents are farmers and we plant this to sell. Pickling them like you pickle daikon and carrots(Vietnamese style)is also very yummy!! My mom makes a crunchy salad out of this delicious vegetable. Hope you give these ideas a try...I love all your recipes. Thanks so much for sharing them!!
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Kohlrabi Stir-fried with Garlic and Egg interesting recipe looks yummy...i had never taste it before can't wait to try out at mine home.
B
It's cool to see more and more Asian style recipes posted for veggies commonly found in local farmer's markets. Like you said, kohlrabi really is scrumptious once you get past the thick outer layer. Can't wait to try it with fish sauce!
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This food looks so nice... mmm.
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Looks good, probably smells great, and 100% delicious. I'm off to give this garlicy delight a shot. Hope It comes out like something eatable, as my cooking skill sometimes takes your recipes to a new place.... 🙂
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The nearly empty fridge had a bag of farmer’s root vegetables – carrots, watermelon radishes, and kohlrabi – half a red onion and some eggs.
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a bunch of odd comments to this recipe and it doesn't look like anyone actually made the recipe. i did and it was kind of bland, maybe i'll add some kimchi to wake it up, though i know that's a different cuisine.
Andrea Nguyen
It's a mild dish meant to spotlight the vegetable. Viet food isn't big heat kind of food. Add a glug of fish sauce, if you want punch. Thanks. The old comments are so bizarre. I am a one person operation and cannot control spam. Hopefully things are better now.
Thanks for taking time to cook and comment!
