Kohlrabi - Vietnamese Food

If you go to Vietnam, the food is not known. Yes, most people in this country much. I would like to invite you to learn more about the food.

 

Refrigerator was nearly empty bag of farmers root vegetables - carrots, radishes and kohlrabi watermelon - half a red onion and eggs. Recalling the observations and conversations with his mother about kohlrabi, I whipped up this simple jump to go with a bowl of rice and watermelon radish.

 

The hardest part was all the kohlrabi peel tough skin. The size of the root and stem ends, first made easier to use vegetable peeler to remove skin. After the initial legitimacy of the peeling, I Did It Again. Kohlrabi glows when its thickness is not the outside.

Then it was only a matter of thick julienne kohlrabi, about 1/4-inch wide. You can add carrots, stir-fry, but it would be too curly steal his fame. The next time I throw a teaspoon or so of minced dried shrimp in a skillet with garlic and red onion.

 

I feel much better after the meal, I hindered a step much lighter.

 

Supports 2 or 3

 

Food Ingredients :

• 2 kohlrabi, each about the size of large oranges
• 2 large eggs
• fish sauce 1 1 / 2 c. Tea
• 1 / 4 c. teaspoon pepper
• 1 tablespoon canola oil
• 2 large cloves garlic, minced
• 1 / 2 small red onion, cut vertically into thin wedges
• Salt

How to Cook :

1. Peel celeriac and cut into thick strips. Set aside.
2. Beat the eggs with fish sauce and black pepper. Set aside.
3. Heat canola oil in a skillet over medium-high. Add garlic and onion and cook for about 1 minute until softened.
4. Add the kohlrabi fourth and cook for 3-5 minutes, stirring often, to soften. A portion of the liquid should be crying. However, please make a splash in the water and / or lower the heat if the pan seems dry.

Give a final beat eggs and pour over the sweet kohlrabi. Mix well and cook for another 30 seconds until the egg has set. Remove from heat, season with salt and pepper. Transfer to a platter and serve with rice.

 

via vietworldkitchen