Feel free to add whichever protein you have on hand (chicken or shrimp would both work fine) or simply serve over rice. Serves 2 as an entrée.
- 3 organically grown kohlrabi
- 2 organically grown carrots
- ½ organically grown red onion
- 1 or 2 organically grown radishes
- 2 Clifford Family Farms eggs
- 3 organically grown garlic cloves
- 2 teaspoons Red Boat Vietnamese Fish Sauce
- 2 tablespoons LHF California extra virgin olive oil
- Kosher salt and freshly ground pepper to taste
Peel the kohlrabi (slice the ends off first with a sharp knife, then remove skin with a sharp vegetable peeler) and cut into 1 – 2 inch long, thin (1/4 inch) strips (julienne.)
Peel the carrots and cut into 1 – 2 inch long, thin (1/4 inch) strips (julienne.) Ideally, both the kohlrabi and carrots should be about the same size to ensure even cooking time.
Core the red onion and slice into thin wedges.
Slice the radishes into attractive rounds or wedges for garnish.
Mince the garlic cloves.
In a small bowl, whisk the eggs with the fish sauce.
In a large skillet, heat the olive oil over medium-high heat. When the oil is hot, sauté the garlic and red onion until just beginning to soften, about 1 – 2 minutes.
Mix in the kohlrabi and carrots, and sauté until kohlrabi is tender, about 4 – 7 minutes. Carrots will still be somewhat crisp. If the mixture begins to dry out, add in a few tablespoons of water at a time.
Quickly remix the eggs, then pour into the skillet over the vegetables. Gently stir to combine, but cook for only about 1 minute, until the egg has just set. Add salt and fresh pepper to taste. Serve right away, garnished with the cut radishes.