Shrimp and Kohlrabi Stir Fry


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
  1. Make sure all ingredients are washed, cut up and ready to go–cooking will go fast!
  2. Heat the grapeseed and sesame oils in a wok or large skillet over high heat.
  3. Add the onion to the hot oil and stir fry for 1-2 minutes.
  4. Add the kohlrabi leaves and root slices and stir fry 2-3 minutes or until leaves begin to wilt.
  5. Add the garlic, ginger, carrot and green beans. Stir fry for another 2-3 minutes, tossing ingredients well.
  6. 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.
  7. Remove from heat, sprinkle with sesame seeds and serve over hot rice.
  8. Sprinkle with tamari, to taste.
  9. Serve immediately.

Stir Fried Baby Squash and Sugar Snaps


Do you ever come home from the farmer’s market and wonder how in the world you will ever eat everything you bought? Stir frying is one of the quickest and healthiest ways to cook up a mess of fresh vegetables. The combinations are endless and fit vegetables from every season. Spring and early summer vegetables are my favorites though-they are tender and sweet and sometimes even cute! I was delighted to find these organic baby summer squash at the farmer’s market and they were just too cute to chop up (as I do with their bigger variety). You can’t tell from the photo, but they are only as long as my thumb and they are so tender, they only needed a couple of minutes to cook.

Since we had received spring garlic and sugar snap peas in our Produce Box this week, I decided to make a spring stir fry along with some organic baby carrots and fresh ginger. If you haven’t tried spring garlic, look for it at your farmer’s market. It looks very similar to spring onions and is prepared the same way. The flavor is very mild and it is really delicious in light dishes like this. The result was so light and flavorful, we didn’t need any extra seasoning, although you could add a dash of salt or a squeeze of lemon. A great pairing with our grilled fish (recipe coming).

What are your favorite vegetables to stir fry?

Stir Fried Baby Squash and Sugar Snaps (serves 4)

  • 1 lb. organic baby yellow squash
  • 2 bulbs spring garlic
  • 1 pint sugar snap peas
  • 2 organic young carrots
  • 1″ piece of fresh ginger, peeled and minced
  • 1 tablespoon organic coconut oil
  • 1/2 teaspoon kosher or sea salt (optional)
  1. Prepare all your vegetables first. Wash and trim the squash and cut in half lengthwise. Wash and trim the carrots and cut into rough chunks. Set both aside in a bowl.
  2. Wash, peel and chop the spring garlic. Set aside.
  3. Wash and trim the sugar snaps. Set aside with the ginger.
  4. In a wok or large sauté pan, heat the coconut oil over high heat.
  5. When oil is hot, add the garlic and toss, cooking for about 1 minute. Add the squash and carrots, toss and cook over high heat for 2 minutes.
  6. Add the sugar snaps and ginger and cook for 1-2 minutes more.
  7. Sprinkle with salt, if you like, and serve immediately.
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