This was the first year I grew kohlrabi. I think I let them grow for too long, 3 of them split (I couldn’t use those) and the others were a little tough. That said, they still tasted really good cooked, all I needed to do was cook them a little longer. Next year I will harvest them earlier.
With the kohlrabi being a little tougher, I decided either roasting or stir fry would be the best approach. I opted for stir fry because it is just too hot to have the oven on for roasting. The stir frying worked well, the texture of the final kohlrabi was perfect.
I also used the broccoli from my second harvest. They were three mini heads, the equivalent on one small head.
To serve it, I made some organic short-grained brown rice. The heartiness of the rice helped make this a satisfying dish for dinner.
My garden is now well ensconced in its summer state… the tomato plants are loaded with green tomatoes waiting for some sunny hot days to ripen,
Cucumbers are coming in nicely,
baby eggplants are growing,
and the purple string beans are producing profusely.
Parts of the garden are not so happy though, there has been too much rain. The zucchini plants are gone and the swiss chard is droopy – they look soggy. I also think it has been too wet for the celery, they are still ok, but I will need to harvest them soon.
Stir Fired Kohlrabi, Carrots & Broccoli
2 Tbsp canola oil
2 kohlrabi, peeled & thinly sliced (from the garden)
3 medium carrots, thinly sliced
1 small head broccoli, crown cut into small florets and stem sliced (from the garden)
3 scallions, sliced
1 tbsp minced garlic
1/2 tsp ground ginger
4 Tbsp fish sauce
2 tsp sesame oil
3 tsp soy sauce
Kosher salt, to taste.
Prepare the sauce. Mix together all the sauce ingredients. Taste and adjust salt, soy or ginger to taste.
Heat the oil in a wok over high heat. When it begins to smoke, add the kohlrabi, carrots and broccoli. Stir fry for about 3 – 5 minutes, until the vegetables are just tender.
Add the scallions and stir fry another minute.
Add the sauce and toss. Serve over rice, sprinkle with sesame seeds. Enjoy!