When I didn’t know what to do with the radishes and kohlrabi, I figured “Why not use them together?”
So I did.
- 3 small kohlrabi (kohlrabies? what the heck is the plural, anyway?), peeled and cut into matchsticks
- 5 small radishes, sliced into rounds
- handful of shiitake mushrooms, cleaned and sliced (don’t bother with the stems; they’re inedible)
- 3 green onions, sliced into rounds
- 3 very small carrots, sliced into rounds
- large bunch Asian greens, AKA “vitamin greens”, shredded
- 2 boneless, skinless chicken breasts, cut into bite-sized chunks
- Sake for deglazing
- 1 bottle Trader Joe’s Sweet Chili Sauce
- 1/2 C cooked short- or medium-grain rice per person
Warm up some sesame-seed or canola oil in your skillet on medium heat. Add the mushrooms first, and let them start to cook down. Next, add the chicken. When the chicken is about halfway done, add the carrots, radishes, and kohlrabi(es). Add the greens and watch them shrink down to practically nothing as they cook.
Deglaze the pan with sake, and let the alcohol cook off.
Add the sweet chili sauce and green onions. Stir to combine. Serve over rice.
Note: I was going to add some snow peas to the stir-fry as well, but I ran out of room in my pan.