Elevate Your Stir Fry Game

This dish is a celebration of early spring seasonal produce, combining the earthy crunch of kohlrabi with the tender freshness of pea shoots. Stir fry with kohlrabi and pea shoots is a vibrant fusion of color, texture and flavor offering a delightful balance of savory, sweet and spicy notes.

Pea shoots are the young growth of edible pea plants and have a mild, sweet taste similar to peas. They are harvested before the plant matures and produces fruit. The shoots can be used in salads or cooked as greens.

You can save time by using your favorite low sodium stir fry sauce or prepare the sauce included in the recipe. Feel free to add chicken or another protein to make this an easy one pot meal.

Ingredients

(Stir Fry)

• 1 Tablespoon cooking oil

• 1 medium yellow onion, chopped

• 2 medium carrots, peeled and sliced

• 4 garlic cloves minced or 1/2 teaspoon granulate garlic

• 1 tablespoon fresh ginger, minced or 1 teaspoon ground ginger

• 1 bell pepper, sliced

• 1-2 kohlrabi bulbs, peeled and sliced

• Optional: 1 chili pepper, thinly sliced

• 1-3 cups pea shoots, rinsed

(Sauce)

• 1 tablespoon cornstarch

• 1 tablespoon cold water

• 1 cup low sodium soy sauce

• 2 tablespoons fish sauce

• 1 teaspoon rice vinegar

• 1 teaspoon sesame oil

Instructions

(Stir Fry)

1. Heat oil in a wok or frying pan over medium heat

2. Add onions, garlic, carrots, & ginger to pan. Cook until onions are clear and garlic is fragrant. About 30 seconds to 1 minute.

3. Add peppers & kohlrabi. Cook until tender. About 2-3 minutes.

4. Add pea shoots. Cook until wilted.

5. Stir in sauce of your choice & enjoy!

(Sauce)

1. In a small bowl combine water and cornstarch.

2. Mix in vegetable broth, soy sauce, fish sauce, rice, vinegar & sesame oil until well blended.

3. Add to stir fry vegetables or use 1/2 to 1 bottle of your preferred bottled of low sodium teriyaki or stir fry sauce.

Flowering Pea Plant