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Stir-Fried Kohlrabi

Stir-Fried Kohlrabi

from The Goodness of Potatoes and Root Vegetables by John Midgley

I found this recipe on the website for Mariquita Farm, a small family farm located near Watsonville, CA, that has a Community Supported Agriculture (CSA) program and offers its members lots of recipes for their fresh produce.

3 kohlrabi, peeled
3 medium carrots
4 tablespoons peanut or safflower oil
3 cloves garlic, peeled and thinly sliced
1 inch piece ginger root, peeled and thinly sliced
3 green onions, sliced
1-2 fresh chili peppers, sliced (optional)
1/2 cup water
salt, a pinch
3 teaspoons sesame oil
3 teaspoons soy sauce

Slice kohlrabi and carrots into thin ovals. Heat oil in large heavy skillet; when it begins to smoke, toss in garlic and ginger. Stir once then add kohlrabi and carrots; toss and cook 2 minutes. Add green onions and chilies (if using); stir-fry 1 minute, then pour in ½ cup water. Cover, reduce heat and cook 5 minutes. Remove cover and toss in a little salt and the sesame oil and soy sauce. Serve with rice.

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Qi Gong Institute of Rochester