Chinese Food

Kohlrabi, also known as German turnip or turnip cabbage, is a crunchy and mildly sweet vegetable that thrives in many home gardens and local markets. When paired with tender pork slices and stir-fried to perfection, it creates a dish that balances texture, flavor, and nutrition. This recipe for stir-fried pork with kohlrabi is a staple in Chinese households, celebrated for its simplicity and ability to transform everyday ingredients into a comforting meal. Below, we explore the step-by-step process of preparing this dish, along with tips to elevate its taste and adapt it to your preferences.

Introduction to Kohlrabi and Its Culinary Uses

Kohlrabi belongs to the Brassica family, which includes cabbage, broccoli, and kale. Its bulbous stem, which grows above ground, has a texture similar to a crisp apple or jicama, with a flavor profile that is subtly sweet and peppery. While often enjoyed raw in salads or slaws, kohlrabi shines in stir-fries, where its crunch holds up well under high heat. Its versatility makes it an excellent addition to stir-fries, soups, or even roasted dishes.

In this recipe, kohlrabi is paired with thinly sliced pork, a protein-rich ingredient that absorbs flavors beautifully. The marriage of kohlrabi’s crispness and pork’s tenderness, enhanced by aromatic seasonings, creates a dish that is both satisfying and light.

Ingredients You’ll Need

Before diving into the cooking process, gather the following ingredients. This recipe serves 4 people and takes approximately 30 minutes to prepare, including prep time.

For the Pork Slices:

• 300 grams (10.5 ounces) of pork tenderloin or pork shoulder, thinly sliced
• 1 tablespoon soy sauce (light soy sauce preferred for color)
• 1 teaspoon Chinese cooking wine (Shaoxing wine) or dry sherry
• 1 teaspoon cornstarch
• 1/2 teaspoon white pepper
• 1 teaspoon sesame oil

For the Kohlrabi and Aromatics:

• 2 medium kohlrabi bulbs (about 500 grams/1.1 pounds), peeled and sliced into thin matchsticks
• 2 garlic cloves, minced
• 1-inch piece of ginger, peeled and grated
• 1 small red bell pepper, thinly sliced (optional, for color and sweetness)
• 3 tablespoons vegetable oil (peanut or canola oil work best for high-heat cooking)

For the Sauce:

• 2 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 1/2 teaspoon sugar
• 1/4 cup chicken broth or water
• 1 teaspoon cornstarch (mixed with 1 tablespoon water to form a slurry)

Garnish (Optional):

• Chopped green onions or cilantro
• Toasted sesame seeds
• Red pepper flakes (for heat)

Step-by-Step Cooking Instructions

Preparing the Pork Slices

The key to tender pork in stir-fries lies in proper marination. Begin by slicing the pork against the grain into thin, even strips. This ensures the meat remains tender during cooking.

In a mixing bowl, combine the pork slices with soy sauce, Chinese cooking wine, cornstarch, white pepper, and sesame oil. Mix thoroughly until the meat is evenly coated. Let it marinate for at least 15 minutes at room temperature or up to overnight in the refrigerator. Marinating allows the meat to absorb the flavors and helps the cornstarch create a protective coating, sealing in moisture during cooking.

Prepping the Kohlrabi

Kohlrabi’s tough outer layer must be peeled before cooking. Use a sharp knife or vegetable peeler to remove the skin, revealing the crisp, pale green or white flesh underneath. Slice the kohlrabi into thin matchsticks, approximately 1/8-inch thick. If the kohlrabi is particularly large, halve it before slicing to ensure even cooking.

Pro Tip: Soak the kohlrabi slices in ice water for 10 minutes after cutting. This step removes excess bitterness and enhances crispness. Drain and pat dry before cooking.

Mise en Place: Preparing Aromatics and Sauce

Stir-fries move quickly, so having all ingredients prepped and within reach is crucial. Mince the garlic and grate the ginger. Slice the red bell pepper (if using) into thin strips.

For the sauce, whisk together oyster sauce, soy sauce, sugar, and chicken broth in a small bowl. Set aside the cornstarch slurry—this will be added at the end to thicken the sauce.

Stir-Frying the Dish

Step 1: Sear the Pork
Heat 2 tablespoons of vegetable oil in a wok or large skillet over high heat until shimmering. Add the marinated pork slices in a single layer, spreading them out to ensure even browning. Let the meat sear undisturbed for 1-2 minutes until golden edges form. Flip and cook for another minute, then transfer to a plate. Avoid overcrowding the pan, as this steams the meat instead of searing it.

Step 2: Stir-Fry the Aromatics and Vegetables
Add the remaining 1 tablespoon of oil to the pan. Toss in the minced garlic and grated ginger, stir-frying for 30 seconds until fragrant. Add the kohlrabi matchsticks and red bell pepper strips. Stir-fry for 3-4 minutes, or until the kohlrabi is tender-crisp. Season lightly with a pinch of salt during this step to draw out moisture and enhance flavor.

Step 3: Combine and Simmer
Return the cooked pork to the pan. Pour the prepared sauce over the ingredients and toss gently to coat. Bring the mixture to a simmer, then stir in the cornstarch slurry. Cook for 1-2 minutes until the sauce thickens slightly, coating the pork and kohlrabi in a glossy sheen.

Step 4: Final Touches
Remove the pan from heat. Drizzle with a touch of sesame oil for aromatic depth and sprinkle with chopped green onions, cilantro, or toasted sesame seeds. Adjust seasoning with extra soy sauce or a pinch of sugar if needed.

Tips for Perfecting the Dish

1. Pork Selection: While pork tenderloin is lean and tender, pork shoulder (also called pork butt) offers more marbling, resulting in richer flavor. For a healthier twist, use chicken breast or tofu as a substitute.
2. Kohlrabi Substitutes: If kohlrabi is unavailable, substitute with jicama, daikon radish, or water chestnuts for similar crunch.
3. Heat Control: Maintain high heat throughout stir-frying to achieve a smoky wok hei flavor. Use a well-seasoned carbon steel wok or a heavy-bottomed stainless steel pan for even heat distribution.
4. Vegetarian Adaptation: Omit the pork and double the kohlrabi. Add mushrooms or extra firm tofu for protein.
5. Spice It Up: For heat, include sliced chili peppers or a dash of chili oil during stir-frying.

Serving Suggestions

This dish pairs wonderfully with steamed jasmine rice, which soaks up the savory sauce. For a complete meal, serve alongside:

• Garlic Spinach: Lightly sautéed spinach with minced garlic and a splash of soy sauce.
• Egg Drop Soup: A comforting broth with wisps of egg and green onions.
• Sticky Rice: For a heartier option, serve with coconut sticky rice.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over medium heat to maintain texture.

Nutritional Benefits

Kohlrabi is low in calories but rich in fiber, vitamin C, and potassium, making it a nutritious addition to any meal. Pork provides high-quality protein, B vitamins, and iron. Combined, this dish offers a balanced mix of macronutrients and micronutrients, suitable for a variety of dietary needs.

Troubleshooting Common Issues

• Soggy Kohlrabi: Ensure the pan is sufficiently hot before adding the vegetables. Overcrowding the pan leads to steaming instead of stir-frying.
• Tough Pork: Slice the meat against the grain and avoid overcooking. Marinating with cornstarch helps tenderize the meat.
• Bland Flavor: Amplify the sauce with a touch of fish sauce, hoisin sauce, or a splash of rice vinegar.

Cultural Context and Variations

Stir-frying is a cornerstone of Chinese cuisine, prized for its ability to preserve ingredients’ textures and flavors. While this recipe leans on classic techniques, regional variations exist. In Sichuan cuisine, for example, doubanjiang (spicy bean paste) might be added for heat, while Cantonese cooks might incorporate Shaoxing wine and a drizzle of sesame oil for fragrance.

Conclusion

Stir-fried pork with kohlrabi is a testament to the beauty of simple, wholesome cooking. With minimal ingredients and time, you can create a dish that delights the senses and nourishes the body. Whether you’re a seasoned home cook or a novice in the kitchen, this recipe invites creativity—experiment with vegetables, proteins, or spices to make it your own. The next time you spot kohlrabi at the market, seize the opportunity to transform this humble vegetable into a star ingredient. Bon appétit!