In less than 10 minutes, you can have a delicious plate of kohlrabi, bok choy, mushrooms and shrimp on the table. Earthy mushrooms compliment the farm-fresh, asian greens and kohlrabi in this low-sodium stir fry. For a vegetarian meal, substitute tofu for the shrimp. For a gluten-free option or to amp up the veggies, go for cauliflower rice instead of brown rice. This meal for two can be doubled to serve four and if you can’t find kohlrabi with greens attached, just add more bok choy.
1 medium kohlrabi bulb with leaves attached
1 medium or two small bok choy or tatsoi
2 teaspoons canola oil
1 teaspoon sesame oil
2 cloves garlic, minced
1 teaspoon fresh grated ginger
3.5 ounces oyster mushrooms, sliced
8 ounces raw shrimp, defrosted if frozen
2 teaspoons coconut aminos (gluten-free choice) or low-sodium soy sauce
Brown rice, prepared
- Remove leaves from kohlrabi bulb and roughly chop. Peel and dice kohlrabi bulb. Roughly chop bok choy or tatsoi, separating the light green stems from the darker top leaves. Set vegetables aside.
- Heat oils in a wok or large skillet over medium-high heat. Add garlic and ginger and sauté for 1 minute until fragrant. Add kohlrabi bulb and bok choy or tatsoi stems and sauté for 3 to 4 minutes, tossing with a spatula. Add kohlrabi and bok choy or tatsoi leaves and mushrooms. Continue cooking for 3 to 4 minutes, until vegetables are tender and leaves are wilted.
- Push vegetables to the sides of the wok or skillet and place shrimp in the middle. Cook for about three minutes, flipping to cook both sides until shrimp are pink.
- Add coconut aminos or soy sauce and stir to evenly coat and mix shrimp with vegetables. Serve over brown rice and sprinkle with a little more coconut aminos or low-sodium soy sauce if desired.
Stir-fry dishes are great for introducing family and friends to vegetables they may not have tried before, like daikon radishes. This winter root vegetable, which is much larger than the red radish and shaped similarly to a carrot, is frequently used in Asian dishes. When cooked, radishes gain a sweetness that mellows out their peppery spice. This veggie pairs well with sweet carrots and mandarin oranges in my quick stir fry.
Stir-fry recipes are excellent choices for nights when you want a homemade meal without spending too much time in the kitchen. If you prep the ingredients and cook the rice the night before, this meal can be made in less than 15 minutes.
1 tablespoon sesame oil
2 cloves garlic, minced
1 inch piece of fresh ginger, peeled and grated
1 (6 ounce) center cut pork chop, cut into bite sized cubes
4 medium carrots, peeled and sliced
1 large daikon radish, peeled and sliced
4 large celery ribs, trimmed and sliced
2 tablespoons reduced-sodium soy sauce
3 small seedless mandarin oranges
½ cup unsalted cashews
Prepared brown rice
Fresh cilantro leaves, chopped
- Heat the oil in a wok or large skillet. Add garlic and ginger and heat for one minute, until fragrant, about a minute. Add pork and cook for around 4 minutes, flipping with a spatula to evenly brown all sides. Transfer pork to a plate and cover with aluminum foil to keep warm.
- Add carrots, radishes, celery and soy sauce to the wok or skillet and sauté until tender but slightly crisp, about 4 to 5 minutes.
- Peel and separate mandarin oranges and slice each section in half to make sure there are no seeds. Add oranges, cashews and pork to the vegetable mixture. Stir to combine and cook another minute or 2.
- Check seasoning and add a splash of extra soy sauce if needed. Serve with brown rice and top with fresh cilantro.