I can’t begin to tell you how many versions of this stir fry I have made over the years. This particular chard and kohlrabi stir fry was a combination of leftover veg from the veg box and a few items I had in the cupboards. It’s really a recipe where you can change pretty much any of the ingredients to suit what you have. Using a mix of different vegetables, sauces and meat (or veggie mince or tofu) means you get something completely different every time. This particular marriage of kohlrabi and chard works really well.
I remember the first time I tried Kung Pao chicken and how much I loved the numbing sensation you get on your tongue from the Szechuan pepper. In order to use up more of the vegetables from my veg box I made my version of Kung Pao chicken with mushrooms. This is definitely not a traditional Kung Pao chicken recipe, it doesn’t even have peanuts, but this version in particular is known in our house as: the best stir fry you’ve ever made. High praise indeed.
You will need (for two portions):
If you’re sat there looking at your kohlrabi wondering why on earth you’ve been sent a vegetable that has tentacles, fear not. I’ve been getting an organic veg box for years and I wanted to share some of my favourite vegetable box recipes. Sometimes you can end up with a vegetable you’ve never cooked with before so hopefully you can find a recipe for almost everything here! In this post I’ll take you through the contents of my most recent veg box and how I used everything up.
There’s nothing quite like a good burger. I don’t like them to be so thick that you end up dribbling half of it down your face when you’re eating it but also they can’t be so skinny that you feel like you need three of them to fill you up. There’s something so satisfying about making your own burgers; getting all squelchy mixing it all together is something I very much enjoy. A coleslaw filled burger is one of my favourites; creamy, crunchy and punchy it also makes great use of kohlrabi.
I get a seasonal vegetable box delivered. I like it because it forces me to try new vegetables and recipes to make the most out of what I have.