Kohlrabi Stir Fry

Adapted from Mariquita Farm

INGREDIENTS:

• 3 kohlrabi, peeled and thinly sliced, greens 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

METHOD:

• 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

NOTES:

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

Ginger Garlic Tatsoi Pasta

Adapted from Boys and Beets

INGREDIENTS:

• 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

METHOD:

• 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