Kohlrabi and Cabbage Stir Fry with Pork
We declare it to be stir fry season! Who’s with us?
Quick cooking summer veggies are the perfect match for a one-pot stir fry dinner. This dish takes a bit of prep to peel the kohlrabi and cut up the veggies and pork. Cook udon noodles at the same time as the stir fry so that dinner comes together all at once. (Cooking the rice or noodles does make this a two pot dinner…)
The addition of the citrus juice at the end brings a brightness to the flavors of all the green CSA veggies.
Want more heat in each bite? Stir in your favorite chili sauce or try a smoky Thai hot sauce.
Ingredients
- 2 Tbsp. vegetable oil
- 1 pork tenderloin about 1 lb, sliced into bite sized pieces
- 1 tsp. powdered ginger
- 1 tsp. garlic salt
- ½ cup chopped kohlrabi per person I used 2
- ½ savoy cabbage slice long way and then cut into bite sized pieces
- 2 green onions chopped (both white and green portions)
- 3 Tbsp. soy sauce or teriyaki sauce
- 1 ½ Tbsp. fresh lemon or lime juice
- Sliced radishes for garnish
- Cooked noodles or rice for serving
Instructions
- Put the oil in a deep skillet (you’ll need the space for the cabbage before it cooks down). Heat pan at medium-high heat for one minute. Add pork. Cook until it starts to brown. Add ginger and garlic salt. Stir until fragrant.
- Add kohlrabi, cabbage and onions. Cook until the vegetables soften to your preference. (I cook it a bit longer because my kids don’t enjoy cabbage when it’s crunchy).
- Turn off the heat. Stir in soy sauce and lemon juice. Add salt and pepper to taste.
- Serve with cooked noodles or rice. Top with thinly sliced radishes for added crunch and a fun pop of color.
- Have fresh garlic, garlic scapes or ginger root? Swap those in for the dried spices. Using dried spices helps cut the prep time without sacrificing too much flavor. When you have scapes to enjoy from your CSA, have fun putting them to work.
Notes
What are you putting in your stir fry medley? Share in the comments.