I am trying some new recipes for kohlrabi, one of my favorite garden vegetables. Here is one that is different with an Asian taste!
Serves 2 or 3
2 kohlrabi, each about the size of a large orange (fresh from the garden or market)
2 large eggs
1 teaspoon fish sauce
1/4 teaspoon black pepper
1 tablespoon canola oil
2 large cloves garlic, minced
1/2 small red onion, sliced vertically into thin wedges
1. Peel the kohlrabi and cut into thick julienne. Set aside.
2. Beat the eggs with the fish sauce and black pepper. Set aside.
3. Heat the canola oil in skillet over medium high heat. Add the garlic and onion and cook for about 1 minute until just softened.
4. Add the kohlrabi and cook for 3 to 5 minutes, stirring frequently, until softened. It should weep some liquid. However, feel free to splash in water and/or lower the heat if the skillet looks dry.
Give the egg one last gentle beat then pour over the kohlrabi. Stir to combine and cook for another 30 seconds, until the egg has set. Remove from the heat. Season with salt and fresh cracked pepper.