We avoid what we fear. That is why I have allowed two kohlrabis to lurk in my refrigerator for two weeks, snickering together like little green alien heads would if left to their own. And, because I stir fry in ginger and garlic what I would rather not taste, I did a little ditty today with these kohlrabis. Who is snickering now?
Stir-Fried Kohlrabis and Greens with Ginger, Soy and Oyster Sauce
2 kohlrabis, stalks removed
11 -14 ounces mixed Chinese greens — bok choy, Chinese broccoli (gai larn), baby spinach, Napa cabbage in a pinch
1 shallot, sliced fine
3 tablespoons walnut oil
1 tablespoon sesame oil
1/2 tablespoon thinly sliced ginger
4 scallions, finely shredded
2 tablespoons oyster sauce
1 tablespoon soy sauce
2 pinches of sugar
juice of 1 lime
salt and freshly ground black pepper
Directions
Remove any blemished outside stalks from the greens. Put the spinach to one side so that you can add it to the wok or pan at the last minute, as it cooks very quickly. Prepare the rest of the Chinese greens; i normally cut the Chinese broccoli into strips and the bok choy into quarters. Plunge the greens into boiling water for about 1 1/2 minutes until just tender, and drain well.
Put the oil, shallot, and ginger into a very large, hot wok or other suitable pan and cook for about 30 seconds. Add the scallions and chopped kohlrabi pieces and the rest of the ingredients apart from the seasoning. Stir, then add the greens and toss so that everything is coated in sauce.
The vegetables will sizzle and stir-fry. The oyster and soy sauce will reduce, just coating the greens. At this point season to taste. Stir-fry for a further minute and serve immediately. I fear nothing.
Hooray for conquering vegetable fears! The final photo in this post looks quite similar to the scene in my kitchen after I arrived home with bushels of kale and beet greens following my most recent visit to my parents, who have a big garden 🙂