Kohlrabi Stir Fry with a Ginger Garlic Glaze

This Stir-Fry Is a Flavor Bomb in Disguise

If you’ve ever wondered what to do with kohlrabi, this dish is your answer. The crunchy texture of the kohlrabi bulb holds up beautifully in a quick stir-fry, while its mild sweetness pairs perfectly with the punch of fresh ginger and garlic. The glaze is light yet deeply flavorful — just enough umami, a touch of tang, and a glossy finish that clings to every bite.

Bonus: you can even use the kohlrabi greens if you have them on hand! They add a lovely boost of nutrition and color, but spinach or kale work great, too. Serve this over rice or noodles for a weeknight dinner that feels both satisfying and fresh.

Ingredients

For the Kohlrabi and Vegetables

• 2 medium kohlrabi bulbs (green or purple), peeled and cut into thin matchsticks (julienned)
  Tip: Matchsticks ensure quick, even cooking and maximize surface area for the sauce.

• 1 cup kohlrabi leaves, chopped (optional; substitute spinach or kale)

• 1 medium carrot, julienned

• ½ large red bell pepper, cut into thin strips

• ½ medium yellow onion, thinly sliced

• 1–2 Tbsp neutral cooking oil (avocado, vegetable, or canola)

For the Ginger-Garlic Glaze

• ¼ cup vegetable or chicken broth

• 2 Tbsp low-sodium soy sauce (or tamari for gluten-free)

• 1 Tbsp minced fresh ginger

• 2–3 cloves minced garlic

• 1 tsp rice vinegar

• 1 tsp brown sugar (or honey/maple syrup)

• ½ tsp toasted sesame oil

• 1 tsp cornstarch mixed with 1 Tbsp cold water (cornstarch slurry)

• Optional heat: a pinch of red pepper flakes or ½ sliced small chili pepper

For Garnish and Serving

• Cooked rice or noodles

• Toasted sesame seeds

• Sliced green onions

• Crushed peanuts or cashews

Instructions

1. Prep the Ingredients

• In a small bowl, whisk together broth, soy sauce, ginger, garlic, rice vinegar, brown sugar, sesame oil, and optional chili flakes. Set aside.

• Have all vegetables chopped and ready to go — stir-fries move fast!

• Mix the cornstarch slurry in a separate small dish.

2. Start the Stir-Fry

• Heat a wok or large skillet over high heat. Add oil and swirl to coat.

• Add onion and carrot. Stir-fry for 2–3 minutes until they begin to soften.

3. Add Kohlrabi and Pepper

• Toss in the kohlrabi matchsticks and red bell pepper. Stir-fry for another 3–4 minutes, until the kohlrabi becomes crisp-tender — slightly softened but still with crunch.

4. Introduce the Greens and Sauce

• Add the kohlrabi leaves (or spinach/kale) and cook 1–2 minutes until wilted.

• Give the sauce a quick whisk, pour it into the wok, and bring to a simmer.

• Once it starts bubbling, stir in the cornstarch slurry and cook for 30 seconds to 1 minute, until the glaze thickens and coats the vegetables.

5. Finish and Serve

• Remove from heat immediately.

• Serve hot over rice or noodles.

• Garnish with sesame seeds, green onions, and crushed nuts for texture and flavor.

Optional Customizations

• Make it spicy: Add extra chili flakes or a drizzle of chili oil.

• Add protein: Try tofu, shrimp, or thinly sliced chicken for a heartier meal.

• Mix it up: Sub kohlrabi for turnips, broccoli stems, or even radish for a similar crunch.

• Boost flavor: Add a squeeze of lime or sprinkle of fresh herbs like cilantro or Thai basil. Emory Market Gardens Mushroom Powder will enhance this dish with umami flavor. 

What to Serve With This Stir-Fry

• Steamed jasmine or preferred rice

• Soba or rice noodles

• A side of miso soup or cucumber salad for a light, balanced meal

Let’s See Your Creations!

We love seeing how you bring our recipes to life. Try this Kohlrabi-Focused Stir-Fry and share your fresh creations with us:

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Happy cooking, and thank you for supporting fresh, local ingredients!
— The Emory Market Gardens Team 🍄