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The best veg you’ve ever tasted


Call your local veg team for Torbay and the South Hams on 01803 227218 riverford.co.uk


Kohlrabi and peanut stir-fry serves 3-4


• 250g egg noodles • 2 tbsp sesame oil • 2 tbsp sunflower oil


• 1 large or 2 small carrots, peeled • and cut into thin matchsticks


• 1 large kohlrabi, peeled, cut into thin slices, then into matchsticks


• 2 garlic cloves, crushed or finely grated


• 3–4cm piece of fresh ginger, peeled and finely grated


• 1 red chilli, deseeded and finely chopped (leave the seeds in for more heat; optional)


• 1 bunch of spring onions, finely sliced on the diagonal


• 150g sugar snap peas, or use chopped green beans, or a mix of both


• 3 tbsp hoisin sauce • 2 tbsp soy sauce • 1 generous tbsp crunchy peanut butter • 3 tbsp unsalted peanuts, toasted and chopped • squeeze of lime juice, to taste


• handful of coriander leaves, roughly chopped (optional)


Method Cook the noodles


according to the packet instructions, then toss with the sesame oil to prevent them from sticking together. Heat the sunflower oil in a wok, add the carrot, kohlrabi, garlic, ginger and chilli, if using, and stir-fry on a high heat for 3 minutes. Add the noodles with the spring onions and the sugar snap peas or green beans and cook for a further 2 minutes. Stir in the hoisin sauce, soy sauce, peanut butter, chopped peanuts and 2 tablespoons of water (add a little more water for more of a sauce) and heat through. Serve with a little lime juice squeezed over and sprinkled with the chopped coriander, if using.


Recipe from www.riverford.co.uk/recipes


Kohlrabi takes on spicy flavourings well, so is a good veg to use in Asian cooking, either in curries, stir-fries or even simply braised with aromatic Szechuan pepper and star anise in the braising liquid.


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