3 kohlrabi, peeled
3 medium carrots
4 Tbs. peanut oil
3 cloves garlic, peeled and thinly sliced
3 green onions, sliced
1-2 fresh chili peppers, sliced
1/2 c. water
4 Tbs. oyster sauce (optional)

Slice kohlrabi and diagonally into thin, elongated ovals. Heat peanut oil in wok or large, heavy skillet; when it begins to smoke, toss in garlic and ginger. Stir once, then add kohlrabi and carrots; toss and cook 2 minutes. Add green onions and chilies; stir-fry 1 minute, then pour in 1/2 cup water. Cover, reduce heat and cook 5 minutes. Remove cover and toss in a little salt and the oyster sauce, if using. Serves 4.

(from The Goodness of Potatoes and Root Vegetables)

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