Spice in the Kitchen: Kohlrabi Stir Fry

Kohlrabi is that rectangular veggie right near the red pepper.

Dear Kohlrabi, what are you all about?

The fam and I went to the orchard the other day to pick raspberries and peaches. After toiling in the fields, we headed over to the orchard's produce market to buy some local veggies. I was hoping for chard, but no luck. I did, however, pick up some kale and kohlrabi. I thought I had heard of it before, but wasn't sure. The large, flat green leaves were connected to a bulb making it look like if collard greens crossbred with bok choy. Always willing to experiment, I picked up a bunch to find out what kohlrabi's all about.

Here's the deal, the bulb seems to be where it's at. You can eat the leaves, but they should be green and fresh. The bulb can be eaten raw after the outer shell is removed and the taste is like a woody and nutty radish. You can cook it by simply steaming and salting it or you can add it to curries or Asian dishes. I did read that it is very similar to broccoli stems, so I decided to add it to a stir fry (after peeling it, I cut the bulb into matchsticks). It soaked up the flavor of my stir fry marinade* like a champ it and had a nice soft texture. Try it out next time you see it as your local farmer's market or Asian grocery.

* Stir Fry Marinade Recipe (vegan)


  • 2 TB Peanut oil
  • 1/2 TB sesame oil
  • 2 TB ginger
  • 1 tsp hing
  • 1/2 tsp red curry paste
  • 1 tsp Chinese five spice powder
  • 3 TB soy sauce
  • 3 TB seasoned rice wine vinegar


  1. In a large pan, add oils, sauté ginger and then add hing, red curry paste and Chinese five spice powder.
  2. Add veggies of choice (about 6-8 cups), stir fry until done.
  3. Deglaze pan with soy sauce and rice wine vinegar and stir to coat veggies. Easy, right?

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