Stir-Fried Kohlrabi with Shrimp

This summer in Seattle has been unusually, much higher than the normal temperatures of the mid-70s or maybe just a little higher. On hot days like these, my question is always what kind of simple, easily made meal but still with sufficient protein should I eat? At the beginning of spring, I planted kohlrabi., and now it looks like it’s time to harvest it. Kohlrabi prepared with either meat or shrimp. It makes for a popular, stir-fried, dish served in Vietnamese families, which is always eaten with rice. Due to the hot day, I will just use the smallest shrimp sold in Costco. With the following method of stir-frying, this kohlrabi dish will cook very quickly. Let's try it!

 

Ingredients:
1 kohlrabi, peeled and cut like matchsticks
1 small carrot, cut like matchsticks
A few asparagus, sliced
1 cup cooked small shrimp
1/2 cup white or red onions, sliced
2 garlic cloves, minced
2 anchovies (optional)
2 tbs peanut oil

Stir-fry sauce ingredients:
1/2 cup chicken broth
1 tbs soy sauce
1/4 tsp salt
1 tsp oyster sauce
1 tsp sugar
1/8 tsp black pepper

Garnish with green onions and chopped cilantro

Directions:
In a wok, heat oil. Add anchovies, garlic and onions. Stir until fragrant.

Add asparagus, carrot, and kohlrabi.

 Stir and cook for 5 minutes. Add half of the stir-fry sauce ingredients and continue cooking until the vegetables are just tender.

Add cooked shrimp and the rest of the sauce ingredients. Mix well.

Pour on a serving plate. Sprinkle with green onions and cilantro. Add chili flakes if you like a spicy taste. Serve with rice.