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Kolrabi Stir Fry

One day I got some kolrabi because I wanted to try it and to me it tasted so good it almost tasted like cabbage. For this you will need 1 kolrabi. Wash it and cut it up in a rough chop and add it to a vegteable steamer to steam for 10 minutes in the instant pot on steam setting. Place the top on the cooker itself select steam and start then set external timer for 10 mintues. Make sure you have the condensation collector on the cooker in the back and 3 cups of water inside the cooker itself. While that is going you can chop either 1 small handful of either peanuts or cashews and dry roast them in a wok and set this to the side. This will be your garnish.
Slect cancel when the timer sounds signaling time is up. Add 1/2 cup of peanut oil and 1 drop each of sesame oil and chili oil to the wok and add 4 green onions, 1 small piece of ginger, and 3 cloves of garlic chopped and cook on high heat until slitghtly brown then add 3 dashes of either soy sauce. tamari, dark soy sauce or panzu with 3 dashes each of maggi or knorr aroma and stir fry sauce. Add 1 dab of either crab paste or shimp paste, 1 capful of fish sauce or 1 drop of oyster sauce. Add ` pinch each of pink salt and msg. Add either 1/4 tsp of either chinese black vinegar, rice vinegar or lychee vinegar. You can buy these at a lot of Asian stores including H mart. Add the steamed kolrabi and cook it for another 3 minutes and bear in mind it still has to be a little on the crunchy side and not mushy. Serve this over a bed of rice or even noodles. Also you can add choped roasted peanuts and cashews on top as a garnish.
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