Bean rice kohlrabi

Kohlrabi is native to the Western Regions. Its scientific name is mustard, and it is also called spicy dumplings among people. Crispy, tender and delicious. You can also cut it into shredded strips and salad, chop it into small grains and stir-fry it until done. It is a favorite accompaniment to the meal.

Recipe Recommendations

kohlrabi two
green pepper three
Soaked red pepper three
soybean 50 grams
soy sauce 1 teaspoon
chicken essence 1 teaspoon
oil 1 tablespoon

medium spice
fried
ten minutes
ordinary

Steps for Bean rice kohlrabi

Two kohlrabi greens, wash and dry slightly.

Chop the kohlrabi into bits.

Remove the seeds and stalks of the green pepper and soak the red pepper, and cut into diced pieces.

Soak the dried soybeans in advance and cook them in the pan. Slice the new garlic and place all the previous ingredients on a plate for later use.

Heat the oil in the pan, stir-fry the garlic slices slightly when it is 40% hot, and quickly stir the sea rice to create a fragrance.

Bring the heat to high, add the kohlrabi kernels to the pan and stir fry for 2 to 3 minutes.

Turn to medium heat and stir fry quickly, slowly stir-fry the water vapor in the kohlrabi to dryness.

Add chopped green and red peppers and continue to stir quickly.

Add boiled and drained soybean grains.

Turn the heat to high and continue to stir for 2 minutes.

Finally, add a little MSG and remove the pan.

OK~~ Out of the pot!