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.