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Kohlrabi stir-fry
adapted from The Goodness of Potatoes and Root Vegetables, John Midgley
3 kohlrabi, peeled and thinly sliced on the diagonal
3 carrots, ditto
4 Tbs. oil
3 cloves garlic, peeled and sliced
1" piece ginger, ditto
3 scallions, sliced
1-2 fresh chili peppers to taste sliced
1/2 c, water
salt
4 Tbs. Asian oyster sauce
Heat oil in wok or large heavy pan. Stir-fry garlic and ginger for 30 sec. Add vegetables and stir fry for 2 min. Toss in scallions and chilies for 30 sec. more. Pour in water, reduce heat, cover and cook for 5 min. Add salt and oyster sauce. Serve.