I planted one senposai plant in my garden, just as an experiment, since I had never heard of it before and had absolutely no idea what to do with it (luckily, it can be used like most other dark leafy greens). The leaves grow to be quite large (large than my head) and quite quickly.
I’ve had some sitting in my refrigerator for almost two weeks before deciding that enough was enough, and I had to eat it before the other leaves that were still in the garden grew large enough to make an umbrella (that would actually be useful, as it’s been very rainy here in Illinois).
My refrigerator also contained some leftover chilies, kohlrabi that I bought at the farmer’s market last weekend, and an extra bell pepper that was almost past its prime, and my pantry contained the remnants of a box of soba noodles. Definitely the ingredients for an easy weeknight stir-fry.
I had never used kohlrabi before, so I followed this tutorial from Faith Durand at The Kitchn on cutting it up. Super easy!
Next step was coming up with a sauce with which to smother the stir-fry. I knew I wanted something spicy, so I pulled out the sriracha. I added some garlic, ginger, and lime (the base for so many delicious sauces) and browsed through my pantry, finding sesame and tahini. I added some soy sauce and rice vinegar, and some water to thin it out. Perfect – an Asian-inspired sesame sauce!
Once all of the vegetables are chopped, this meal comes together very quickly. Be sure to chop all of the vegetables before you start cooking. And enjoy!