Kohlrabi and flank steak stif-fry from Cooking Without Borders: Flavors for the New American Kitchen by Anita Lo

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • LouiseStaley on September 24, 2012

    I picked this as a way to try kohlrabi which I've discovered doesn't really taste of anything but keeps a good texture in a stir-fry. This dish tasted OK, if a bit sweet, but the cornflour/arrowroot is completely necessary as it makes the whole thing a gluggy mess.

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