If you’re looking for kohlrabi recipes to use the alien-like vegetable that you grew in your garden or picked up at the farmers market, this kohlrabi stir fry is perfect! It’s an easy vegetarian main dish that’s loaded with veggies and coated in a simple sauce that leans on pantry staples. You’ll love the crisp, juicy texture that kohlrabi contributes, and you can even add the greens if you have them!
Jump to:
Lizzie’s Notes
Kohlrabi is such a delicious and versatile vegetable! So, naturally, it shines in this kohlrabi stir fry. Its crunchy texture and mild, broccoli-like flavor makes it the perfect companion to carrots, onions, and broccoli.
As a classic vegetable stir fry with a twist, this recipe offers a familiar way to prepare a new ingredient. Plus, the sauce is made from a simple base well within the comfort zone of a typical home chef. Anyone can feel confident making this delicious recipe!
Speaking of the sauce, it’s flavored with minced ginger and garlic for a punch of flavor that takes everything up a notch. I have a feeling you’ll make this one again and again. Hey, maybe kohlrabi will even become a new favorite vegetable! If so, check out my Quick Pickled Kohlrabi Recipe and Lemon Dill Kohlrabi Fritters while you’re here.
Ingredients and Substitutions
- Kohlrabi: Use purple or green kohlrabi. They taste the same and both contribute a mild flavor (similar to broccoli stalks). If your bulbs come with the leaves, don’t toss them! You can add some to the skillet towards the end of the recipe. See also my Sautéed Kohlrabi (with the greens).
- Broccoli, onions, and carrots: I love the mix of colors, flavors, and textures that these contribute. Sub other vegetables that are good for stir fry, such as bell peppers, snow or snap peas, and baby bella mushrooms if that’s what you have or prefer. I recommend keeping the onion in the recipe even if you use subs for the other veggies, since it contributes good flavor.
- Edamame: This is a good source of plant-based protein to make kohlrabi stir fry a complete meal. Substitute chickpeas or white beans if you don’t have edamame.
- Reduced or less sodium soy sauce: If you use regular soy sauce, it may be too salty. Substitute tamari or coconut aminos for a gluten-free option.
- Ginger and garlic: Fresh contributes the best flavor! You can use dried in a pinch. Substitute 1 teaspoon of garlic powder or dried minced garlic and ½ to 1 teaspoon of ground ginger.
- Rice vinegar: Sub apple cider vinegar or lime juice.
- Honey: Swap in maple syrup or brown sugar in equal amounts.
- Scallions: Green onions are a colorful and flavorful garnish. Omit if you don’t have them.
- Brown rice: Sub another whole grain or stir fry noodles for serving.
Instructions
The full recipe card for kohlrabi stir fry is at the bottom of the post. Here’s a preview of the steps with photos to guide you in the kitchen.
Peel the kohlrabi using a paring knife. See my How to Peel Kohlrabi (with Video) tutorial for more tips.
Cut the kohlrabi into strips about ½-inch thick.
Cook the stir fry vegetables in olive oil in a cast iron skillet until lightly softened but still crisp.
Add the edamame to the pan. Cook for another few minutes, stirring occasionally, until the kohlrabi is fork-tender. At this point, you can also add roughly chopped kohlrabi greens.
Combine dressing ingredients in a measuring cup.
Whisk until the honey is dissolved.
Pour stir fry sauce over the cooked ingredients in the skillet.
Stir until coated. Cook for a few more minutes to allow the vegetables to absorb the sauce.
Serving
Kohlrabi stir fry is delicious over brown rice or white rice. You can also serve it with stir fry noodles or another whole grain, such as quinoa. For a low-carb option, add riced cauliflower or serve it in lettuce cups.
Variations
- Make it spicy. Add red pepper flakes, chili paste, or Sriracha to the sauce.
- Use peanut butter. For a peanut sauce, decrease the soy sauce to 2 or 3 tablespoons and add 3 tablespoons natural peanut butter. Whisk until smooth, adding splashes of water to thin as needed.
- Boost the protein. Add pan-fried tofu, chicken, or shrimp if desired. You may want to double the recipe for the sauce if you add one of these proteins. My Maple Tofu with Soy and Dijon and Vegan Crispy Panko Tofu are great on the side.
Storage
Leftover kohlrabi stir fry will last in an airtight container in the refrigerator for 2 to 3 days. Reheat in the microwave in 30-second intervals on high, stirring in between them, until warm. You can also reheat it in a skillet with a little olive oil over medium heat.
More Stir Fry Recipes
📖 Recipe
Kohlrabi Stir Fry Recipe
Ingredients
Stir fry
- 2 tablespoons extra virgin olive oil
- 1 cup thinly sliced yellow onion - in half-moons, from 1 small or ½ large
- 1 small crown broccoli - cut into small florets, about 2 cups
- 1 pound kohlrabi - 2 small bulbs, peeled and cut into ½-inch strips, about 2.5 cups; can also use the leaves!
- 3 medium carrots - peeled and julienned, about 2 cups
- 1 cup shelled edamame
- Brown rice - for serving
- 1 scallion - green part cut into thin pieces on a bias, for garnish
Stir fry sauce
- ¼ cup reduced sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 3 cloves garlic - minced or pressed
- 1 tablespoon finely chopped fresh ginger
Instructions
- Prepare rice according to package directions, if using.
- Warm olive oil in a large skillet over medium heat.
- Add the onion, broccoli, kohlrabi, and carrots to the skillet. Cook for 10 minutes, stirring occasionally, until the onions are translucent, the carrots are lightly browned, and the broccoli and kohlrabi are beginning to soften.
- Add the edamame to the pan. Continue cooking for another 5 to 7 minutes, stirring occasionally, until the kohlrabi is fork-tender. If your kohlrabi came with its greens, roughly chop a couple of leaves and add it to the skillet at the same time as the edamame. You may want to add a couple tablespoons of water to help cook the leaves.
- In a small bowl or measuring cup, whisk together the soy sauce, honey, rice vinegar, garlic, and ginger until the honey has dissolved.
- Pour the sauce into the skillet, stirring well to coat the vegetables. Cook for a few more minutes to allow the vegetables to soak up the flavors.
- Remove from heat and serve over rice. Garnish with scallions.
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- Rice: Nutrition facts do not include rice. Serve with brown or white rice or stir fry noodles. Use riced cauliflower or lettuce wraps for a low-carb option.
- Storage: Keep leftovers in an airtight container in the refrigerator for 2 to 3 days. Reheat in the microwave on high in 30-second intervals until warm or in a skillet over medium heat with a little oil.
- Protein: Add pan-fried tofu, shrimp, or chicken for more protein. Consider doubling the sauce if you do that.
Comments
No Comments