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Preparation
15 minutes
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Cooking
15 minutes
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Difficulty
Easy
Ingredients for Stir-fried Kohlrabi and Carrots For 2 people
Carrot 1/2 piece Kohlrabi 1 piece Shallots 4 pieces Cilantro a little Cooking oil 1 tablespoon Salt 1/2 teaspoon Seasoning powder 1 teaspoon Fish sauce 1/2 teaspoon
How to choose fresh ingredients
How to choose fresh kohlrabi
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Good kohlrabi has a moderate size, feels heavy and firm when held. The stem of fresh kohlrabi has a bright green color and is tightly attached to the bulb.
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You should choose bulbs that are intact, of normal shape, and a bright light green color.
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Do not choose bulbs that feel soft, have holes from pests, are bruised or lack stems, leaves, or have yellowing leaves, or have an unusual shape.
- You should not buy pre-peeled kohlrabi, as most are soaked in water mixed with chemicals to keep the kohlrabi fresh and visually appealing.
How to choose fresh carrots
- Fresh carrots have a moderate size, elongated shape tapering towards the tail, smooth skin, feel firm and slightly hard when held.
- Choose carrots that are bright, deep orange in color, with fresh green stems tightly attached to the bulb.
- Do not choose carrots with wilted or bruised stems, mushy body, slimy texture, or spots, and that feel soft when pressed.
- Do not choose overly large bulbs with thick, heavy stems and shoulders, as these are older bulbs that will have more fibers and less nutrition.
See details:
How to Cook Stir-Fried Kohlrabi with Carrots
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Prepare the Vegetables
Peel the kohlrabi and carrots, remove the tops, and wash them thoroughly. Cut the kohlrabi and carrots into thin slices and then into matchstick pieces.
Cut off the roots of the cilantro, wash away any dirt, and cut into pieces. Peel the shallots, wash them, then crush and chop them finely.
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Stir-Fry the Vegetables
Place a pan on the stove and add the chopped shallots to sauté without oil. When the shallots become dry and fragrant, add 1 tablespoon of cooking oil to the pan, and continue to sauté the shallots over high heat until they turn golden.
Lower the heat, add 1/2 teaspoon of salt, and add the kohlrabi and carrots to stir-fry for 5 minutes. Season the dish with 1 teaspoon of seasoning powder and 1/2 teaspoon of fish sauce, stirring well to ensure the seasoning is absorbed into the vegetables. Cover and cook for an additional 5 minutes until the vegetables are fully cooked.
After 5 minutes, remove the lid, increase the heat, and stir quickly for another minute to dry out the dish. Adjust the seasoning to taste, then turn off the heat and add the cilantro, stirring well for another minute before serving.
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Final Product
The plate of stir-fried kohlrabi with carrots is served hot, fragrant with the smell of cilantro and the vegetables, incredibly appealing, while the ingredients and steps are extremely simple. The shredded carrots are stir-fried until cooked with a bright orange color, alternating with the transparent, crispy, and sweet stir-fried kohlrabi.
The dish is seasoned just right, with mild spices that are not too strong but refreshing and flavorful, suitable for pairing with many dishes, enhancing taste and diversifying the daily meal menu of every family!
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Above is a guide on how to make fried kohlrabi with carrots with authentic flavor, delicious, and very simple to make, which anyone can do. Wishing you success with this recipe!
*Images and recipes are referenced from the YouTube channel SISTER’S CUISINE.
