How to make kohlrabi and peanut stir-fry

(Riverford)

Kohlrabi and peanut stir-fry

serves 3-4

Kohlrabi takes on spicy flavourings well, so is a good veg to use in Asian cooking, either in curries, stir-fries or even simply braised with aromatic Szechuan pepper and star anise in the braising liquid.

250g egg noodles
2 tbsp sesame oil
2 tbsp sunflower oil
1 large or 2 small carrots, peeled and cut into thin matchsticks
1 large kohlrabi, peeled, cut into thin slices, then into matchsticks
2 garlic cloves, crushed or finely grated
3–4cm piece of fresh ginger, peeled and finely grated
1 red chilli, deseeded and finely chopped (leave the seeds in for more heat; optional)
1 bunch of spring onions, finely sliced on the diagonal
150g sugar snap peas, or use chopped green beans, or a mix of both
3 tbsp hoisin sauce
2 tbsp soy sauce
1 generous tbsp crunchy peanut butter
3 tbsp unsalted peanuts, toasted and chopped
squeeze of lime juice, to taste
handful of coriander leaves, roughly chopped (optional)

Cook the noodles according to the packet instructions, then toss with the sesame oil to prevent them from sticking together. Heat the sunflower oil in a wok, add the carrot, kohlrabi, garlic, ginger and chilli, if using, and stir-fry on a high heat for 3 minutes.

Add the noodles with the spring onions and the sugar snap peas or green beans and cook for a further 2 minutes.

Stir in the hoisin sauce, soy sauce, peanut butter, chopped peanuts and 2 tablespoons of water (add a little more water for more of a sauce) and heat through. Serve with a little lime juice squeezed over and sprinkled with the chopped coriander, if using.

Variations:

Add some sliced pork fillet or beef strips to this if you’re not vegetarian, or throw in some leftover roast meat.
Try cashews instead of peanuts.
Add some sliced mushrooms – shiitake would be good.

Recipe from Riverford.co.uk