Kohlrabi chinese style

Yield: 4 servings

Measure Ingredient
2 tablespoons Peanut oil (to 3 tbs)
2 mediums Kohlrabi or 4 small peel & cut in sticks
8 smalls Shiitake mushrooms,
\N \N Fresh or 4 large sliced
½ \N Red or yellow bell pepper cut in thin strips
2 \N Shallots; minced
1 \N Garlic cloves; minced
2 teaspoons Fresh ginger; grated
2 tablespoons Rice wine
1 tablespoon Soy sauce
1 tablespoon Sesame oil
1 tablespoon Water
1 teaspoon Cornstarch
\N pinch Sugar
\N pinch Salt
\N \N Cashews or pine nuts toasted

Recipe by: Produce Pete's "Farmacopeia" - ISBN 0-688-12847-5 In a wok or large, heavy, non-stick skillet, heat the peanut oil until moderately hot. Add the kohlrabi, mushrooms, pepper, shallots, garlic, and ginger, and stir-fry for a min or two. Then add the rice wine, soy sauce, and sesame oil. Cover and cook 5 to 6 mins, or until tender, stirring occasionally.

Meanwhile, in a small bowl, combine the water and cornstarch and mix until smooth. Add to the wok and stir another minute or two, until the juices thicken. Add the sugar and salt and garnish with the toasted nuts. Serve as a vegetable side dish with rice and meat, chicken, or fish.

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