Hot and sour kohlrabi silk

Hot and sour kohlrabi silk

Overview

In the past, kohlrabi was mainly used in cold dishes or made into pickles. Some time ago, I stir-fried kohlrabi and it tasted good. It's crispier than shredded potatoes, harder than shredded bamboo shoots, and sweeter than shredded radish. I suddenly fell in love with shredded kohlrabi.

Tags

Ingredients

Steps

  1. One kohlrabi, if it is large, use half.

    Hot and sour kohlrabi silk step 1

  2. Peel and wash.

    Hot and sour kohlrabi silk step 2

  3. Into silk, I cut it by hand.

    Hot and sour kohlrabi silk step 3

  4. Shred green and red peppers

    Hot and sour kohlrabi silk step 4

  5. Pour oil into the pot, add green and red pepper shreds when the oil is hot, stir-fry until fragrant, then add kohlrabi shreds.

    Hot and sour kohlrabi silk step 5

  6. Stir fry, add salt, light soy sauce and vinegar. It's easy to stir-fry, just a minute or two.

    Hot and sour kohlrabi silk step 6

  7. Finished product.

    Hot and sour kohlrabi silk step 7