My refrigerator is filled with vegetables of all shapes and sizes right now. I have been buying them from my new found organic store and some old street vendors I am loyal to. Best way to use them up would be stir fries! I simply love stir fries… I can throw in anything I have on hand and end up with a scrumptious meal
Today I have a simple kohlrabi, radish and spring onion stir fry recipe. Kohlrabi is a small round vegetable with green or purple skin, which tastes mild, sweet and crispy. It’s easy to grow and is commonly available in India. Read more about kohlrabi here
I paired a bunch of tiny little kohlrabies with a single beautiful pink radish that I had. For some added colour and flavor I threw in some fresh green spring onion. I used some light soy and rice wine vinegar for an oriental twist. The nutty aroma from the sesame oil compliments the lightly toasted sesame seeds sprinkled on top.
It’s crunchy, sweet and sour and vibrant! Serve this colourful stir fry with some noodles or rice for a hearty meal.
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- 5 – 6 kohlrabies
- 1 long pink radish
- A bunch of spring onion
- 1 tbsp sesame oil
- 2 tbsp light soy
- 1 tbsp rice wine vinegar
- 1 tsp brown sugar
- A pinch of salt
Clean and prep the vegetables. Peel and cut the kohlrabies into match sticks. Clean and cut the radish into matchsticks of the same size as the kohlrabies. Do not peel the radish, pink skin adds lot of colour to the dish. Cut the spring onion into long pieces.
Heat sesame oil in a pan. When hot add kohlrabi and radish. Stir fry in high heat. Add the brown sugar, soy sauce, rice wine vinegar and salt. Toss till the sauces coat the vegetables. Do not overcook the vegetables till they lose their crunch. Now add the spring onion and turn off the heat. Serve hot with some lightly toasted sesame seeds sprinkled on top.