Monday, November 25, 2013

Harissa Stir Fry with Kohlrabi

Knowing that my seasonal farmer's market would be shutting down in a few weeks, I headed over to see what might be available during this cold spurt. I was delighted for find a lot of delicious vegetables and purchased bok choy, carrots, and kohlrabi. I've never cooked with kohlrabi before, but I had tried it recently at Kapnos and really liked it. It is from the cabbage family and has a taste and texture somewhat similar to jicama.  I decided to try this vegetable mix in the Saffron Road Harissa simmer sauce I just received.

In the end, I think it turned out okay. The vegetable mix was definitely a winner, but the kohlrabi and bok choy seemed to take the win as their flavor outshined that of the Harissa sauce. Harissa is a red chili sauce from North Africa that is made from piri piri, a red pepper from the Sahara. It has a delightful scent and enough spices and herbs to fill a bazaar. As a sauce, I think it has great flavor, but perhaps should be paired with more neutral ingredients such as the Gardein beefless tips. Anyway, here is what I made.

Harissa Stir Fry with Kohlrabi
Serves 2-3

  • 1 cup brown rice 
  • Olive oil
  • 1 kohlrabi, chopped into matchsticks
  • 5 small carrots, thickly sliced
  • 2 bok choy, chopped
  • Saffron Road Harissa Simmer Sauce

Bring 2 cups of water and 1 cup of brown rice to a boil, then simmer for 30 minutes.

Saute carrots and kohlrabi over medium-high heat in olive oil until slightly brown, about 7 minutes. Add bok choy and saute for another 3 minutes. Add harissa sauce and simmer on low for 10 minutes.

Serve vegetables in harissa sauce over brown rice.

Full Disclosure: Although the sauce was provided to me for free to review, that in no way influenced my veracious opinion. 

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