Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Peanut oil (to 3 tbs) 2 ts Fresh ginger; grated
2 md Kohlrabi or 4 small 2 tb Rice wine
-- peel cut in sticks 1 tb Soy sauce
8 sm Shiitake mushrooms, 1 tb Sesame oil
Fresh or 4 large 1 tb Water
-- sliced 1 ts Cornstarch
1/2 Red or yellow bell pepper pn Sugar
-- cut in thin strips pn Salt
2 Shallots; minced Cashews or pine nuts
1 Garlic cloves; minced -- toasted

Recipe by: Produce Pete's "Farmacopeia" - ISBN 0-688-12847-5

In a wok or large, heavy, non-stick skillet, heat the peanut oil until
moderately hot. Add the kohlrabi, mushrooms, pepper, shallots,
garlic, and ginger, and stir-fry for a min or two. Then add the rice
wine, soy sauce, and sesame oil. Cover and cook 5 to 6 mins, or until
tender, stirring occasionally.

Meanwhile, in a small bowl, combine the water and cornstarch and mix
until smooth. Add to the wok and stir another minute or two, until
the juices thicken. Add the sugar and salt and garnish with the
toasted nuts. Serve as a vegetable side dish with rice and meat,
chicken, or fish.

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