Ingredients

Stir-Fry Sauce

1 tablespoon cornstarch

1 tablespoon cold water

1 cup vegetable broth

2 tablespoons soy sauce

1 teaspoon rice vinegar

1 teaspoon sesame oil

Kohlrabi Stir-Fry

1 tablespoon avocado oil or vegetable oil

1 medium yellow onion

2 medium carrots

4 cloves garlic

1 tablespoon minced fresh ginger

1.5 pounds kohlrabi

1 chili pepper

Method

Stir-Fry Sauce

In a small bowl, combine cornstarch with water and mix. Whisk in broth and add soy sauce, fish sauce, rice vinegar, and sesame oil. Whisk to incorporate everything. Set aside.

Kohlrabi Stir-Fry

1. Heat oil in a wok over medium-high heat. Once hot, add onion, carrots, garlic, and ginger. Cook, stirring often, for about 2 to 3 minutes. Add strips of kohlrabi and cook, stirring often, for about 3 minutes. 
2. Add kohlrabi leaves, stirring often, for about 1 to 2 minutes until the leaves have wilted. Whisk the reserved sauce again, then pour sauce into wok, stirring in. Bring to a simmer for 2 minutes or so. You just want to thicken the sauce a little.
3. Once done, stir in sliced chili pepper. Garnish to taste. Serve with your favorite side.