Saturday, June 9, 2012

Back again with Kohlrabi


Yes, the blog hasn't been updated for a while.  - big kitchen remodel, packing boxes, unpacking of the said packing boxes (ongoing process).   The cooking has been focused on fast and easy and using as few dishes as possible. To celebrate the  getting back of my kitchen, and the privilege of using multiple dishes  and  the opening of the farmers market, I present  ...drum roll
 Kohlrabi stir fry.

2 big kohlrabi   peeled.
1/2 thumb sized piece of ginger cut into matchsticks
1 14 oz packet frozen pigeon peas.
1/2 tsp of cumin seeds
1/2 tsp mustard seeds
5 curry leaves
3 Thai chillies slit in half.
Salt  to taste.
1 lime cut into halves.
3 tsp of oil

Peel the kohlrabi and cut off the tough ends from the top and the bottom. Cut it into quarters and slice  width wise as thinly as possible. Or use the slicing blade of the food processor like I did.

Heat the oil in a wok or a skillet.   Add the cumin and the mustard seeds. Wait for the mustard seeds to pop. Add the Thai chillies and the  curry leaves.  Add the sliced kohlrabi, pigeon peas and ginger and saute on high for about 7 to 10 minutes. The pigeon peas should get fully cooked through and the Kohlrabi should be crisp tender.
Add salt. Squeeze the juice from one half of the lime and add more if necessary to taste.
Leftovers  serve really well as a sandwich filling  with some baked tofu and faux vegan cream cheese.
Keeps well in the fridge for up to a week.



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