Khol Rabi and Peanut Stir Fry
| Published: 11th June 2008 14:46 |
Preparation Time: 5 minutes
Cooking Time: 12 minutes
Serves: 4
Ingredients
2 tbsp sunflower oil
2cm fresh ginger, grated
2 garlic cloves, crushed
1 chilli, chopped (optional)
1 kohl rabi
1 carrot
250g thread egg noodles
1 bunch spring onions, sliced
150g sugar snap peas or French beans
3 tbsp hoi sin sauce
2 tbsp soy sauce
2 tbsp water
1 tsp peanut butter
2 tbsp peanuts, toasted and crushed
Instructions
A kohl rabi looks like a cross between a turnip and a cabbage when its leaves are still intact. This vegetable can be eaten raw, stir fried, mashed, baked in gratins or casseroles.
- Peel and chop the carrot and kohl rabi into thin sticks.
- Heat the oil in a wok and add the garlic, ginger, carrot, kohl rabi and chilli (optional). Stir fry the contents of the wok for 4 minutes.
- Transfer the contents of the wok onto a dish. Soak the noodles in boiling water, following instructions on the pack.
- Add the noodles to the wok, along with the spring onions, peas (or beans) and cook for a further 2 minutes. Stir in the rest of the ingredients and warm through.
Recipe by Jane Baxter
Reproduced Courtesy of River Nene
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