Stir-Fried Kohlrabi with Chicken

Kohlrabi is well known in the Asian world and is also known as Knol-khol or German turnip, which is a round, tuberous vegetable. Kohlrabi is a perennial vegetable. This vegetable is grown all over the temperate climate regions of the world for its succulent round shape. In Vietnam, this vegetable can be used in salads with shrimps and bacon. However, this kohlrabi is mostly used to make stew, soups, or stir-fry. Mildly sweet, crispy, textured kohlrabi is notably rich in vitamins and dietary fiber. It has only 27 calories per 100 g, a negligible amount of fat, and zero cholesterol. Kohlrabi is anti-oxidant and could help the human body protect itself from diseases and cancers by removing harmful free radicals from the body. With all the benefits from this vegetable, I like to encourage people to add it into our daily or weekly menu. Today, I will share an easy stir-fry recipe for Kohlrabi and hope it will become a simple dish present in everyone’s family dinner often.

Ingredients:
1/2 lb kohlrabi (about 2 to 3 kohlrabis)

12 oz. chicken breasts or thighs
1 tbs soy sauce
1 tbs dry sherry
1 tsp cornstarch
1/2 white onion, sliced
2 garlic cloves, minced
2 tbs peanut oil
Stir-fry sauce ingredients:
3 tbs stir-fry sauce (homemade or store-bought)*
1/4 cup water
 
Garnish with chopped green onions and cilantro
Serve with cooked rice

Directions:
Combine the sauce ingredients and set aside.
Slice chicken into thin slices or cubes (as you like)... Place chicken in a mixing bowl and add cornstarch, soy sauce, and sherry. Let marinate for 1 hour.

Peel and shred the kohlrabi into very thin strips.

 

To cook:
In a nonstick wok, add 1 tbs oil. Add chicken and cook until chicken is almost cooked. Move the chicken to the side of the wok (if you have a big wok) otherwise; remove the chicken.

 

Add the other half of the oil. Add onions and garlic. Stir to cook until fragrant (about 2 minutes).

 Add kohlrabi and cook for a few minutes or until wilted. Splash some water if it appears too dry.

Move chicken back to join the kohlrabi and add sauce.

Adjust the seasoning with more salt and black pepper. Taste the kohlrabi for your liking as if crunchy or soft.

Place on the plate and sprinkle it with cilantro and green onions.

*Homemade stir-fry sauce posted on 01/14/17 under the title, Stir-Fried Soft Egg Noodles with Vegetables.