Kohlrabi stir-fry with a Thai twist.

Ingredients:

1. 250g kohlrabi

2. 1 tbsp sesame oil

3. 200g multi-coloured carrots

4. 3 spring onions

5. 1 jalapeño

6. 2 garlic clove

7. 1 tbsp fish sauce

8. 1 tbsp lime juice

9. 2 tsp fresh ginger

10. 1 tsp palm sugar

11. 10g coriander leaves

12. 3 tbsp peanuts

13. 1 red chilli.

Directions:

1. Using a vegetable peeler, shred the carrots into ribbons. Finely slice the jalapeño and spring onions.

2. Remove the kohlrabi leaves and set aside. Peel the kohlrabi and cut in half, then thinly slice into half moons.

3. Heat the sesame oil in a wok over a high heat. Add the kohlrabi half moons to hot oil; cook, stirring often, until they beginning to soften ( 5 minutes).

4. Add kohlrabi leaves, carrots, spring onions, and jalapeño to the wok; cook, stirring often, until leaves are tender (4- 5 minutes).

5. Finally slice the ginger and garlic cloves.

6. In a small jug mix together the fish sauce, lime juice and palm sugar. Add to the wok along with the garlic and ginger. Cook for a further 1 minute until fragrant, stirring constantly.

7. Roughly chop the coriander leaves, chop the peanuts and finely slice the red chilli.

8. Serve hot from the wok with a sprinkle of coriander, peanuts, and chilli.

9. Enjoy!