Friday, June 20, 2014

Kohlrabi Stir Fry

Adapted from Mariquita Farm

  • 3 kohlrabi, peeled and thinly sliced, leave separated and sliced
  • 3 medium carrots, thinly sliced
  • 1 tablespoon oil
  • 3 cloves garlic, minced
  • 1 inch piece ginger root, peeled, thinly sliced then chopped
  • 3 green onions, sliced
  • 1/2 cup water
  • 3 teaspoons soy sauce
  • hot sauce
  • Heat oil in large skillet, add garlic and ginger, stir once
  • Add kohlrabi and carrots, toss and cook 2 minutes
  • Add green onions and stir fry 1 minute
  • Add water and kohlrabi leaves*
  • Cover, reduce heat and cook 5-10 minutes
  • Season with salt, soy sauce and hot sauce
  • Serve over cooked rice

  • *Kohlrabi leaves were a little tough so they should probably be cooked separately until tender then added it.

Tuesday, June 10, 2014

Ginger Garlic Tatsoi Pasta

Adapted from Boys and Beets

  • 1 tablespoon oil
  • 3 cloves garlic, minced
  • 3 teaspoons grated fresh ginger, minced
  • 1/2 teaspoon red chili pepper flakes
  • tatsoi (comes in different size bunches, use as much as you want, cooks down so use a lot; if there are flowers, they are edible - see salad on the right) or bok choi
  • 4 tablespoons water
  • 1 - 13 oz. box whole grain pasta
  • 4 large carrots cut into matchsticks
  • 2 tablespoons soy sauce
  • Boil water for pasta; add pasta and bring back to boil, add carrots and bring back to boil, continue boiling for amount of time of package directions
  • Heat oil in large skillet, add garlic, ginger and red pepper
  • When garlic and ginger become fragrant, stir in tatsoi leaves
  • Toss quickly so all leaves are coated with oil
  • Add water, cover and cook for 1-2 minutes until leaves are wilted
  • Add cooked, drained pasta and carrots and combine
  • Season with soy sauce to taste