Have you ever seen a strange, new vegetable at the farmer’s market and wondered what in the world to do with it? We tried a new vegetable this week–kohlrabi! I had seen it at the markets, but I had no idea how to cook it or what parts of it to cook. So, I decided to ask the folks at In Good Heart Farm. Turns out, the leaves and root are both edible and the root, once peeled, tastes like very sweet broccoli–yum! The leaves taste much like collard greens. So, I bought a bunch and used it in a shrimp stir fry with green beans and tatsoi–another sweet green. The result was quite delicious and fresh tasting. We are now checking to see if we can plant some kohlrabi in our winter garden!
Stir fry dishes are terrific for using up leftover bits of vegetables. This stir fry features some leftover green beans that didn’t get cooked last week and some fresh, baby ginger we got at the market. In addition to our kohlrabi, we used fresh tatsoi, an Asian green that is crunchy and sweet, some sweet, local onions, and some organic garlic. Topped off with local shrimp, this dish was so good that it was hard for us to stop eating! This is a great combination we will repeat in the future.
Shrimp and Kohlrabi Stir Fry (4 servings)
- 1 sweet, organic onion, peeled and chopped
- 2 cloves organic garlic, peeled and minced
- 1″ piece of fresh, baby ginger
- 1 tablespoon grapeseed oil
- 1 tablespoon toasted sesame oil
- 2 organic kohlrabi, the roots peeled and sliced and the leaves washed well and chopped
- 1 large, organic carrot, peeled and sliced
- 2 small bunches of organic tatsoi, washed, trimmed and chopped
- 1/4 lb. fresh green beans, washed and trimmed and cut in half
- 1 lb. fresh shrimp, peeled and deveined
- 1 tablespoon organic sesame seeds
- Organic tamari soy sauce, to taste
- Cooked rice
- Make sure all ingredients are washed, cut up and ready to go–cooking will go fast!
- Heat the grapeseed and sesame oils in a wok or large skillet over high heat.
- Add the onion to the hot oil and stir fry for 1-2 minutes.
- Add the kohlrabi leaves and root slices and stir fry 2-3 minutes or until leaves begin to wilt.
- Add the garlic, ginger, carrot and green beans. Stir fry for another 2-3 minutes, tossing ingredients well.
- Add the tatsoi and shrimp. Toss and cook for another 2-3 minutes or until leaves are soft and the shrimp are just pink and opaque.
- Remove from heat, sprinkle with sesame seeds and serve over hot rice.
- Sprinkle with tamari, to taste.
- Serve immediately.