Makes 2-4 servings.

1 bunch Red Dog kohlrabi
1 tablespoon toasted sesame oil
2 cups shaved carrots
3 Red Dog purple green onions, coarsely chopped
1 medium jalapeño chile, sliced
1 tablespoon sliced garlic
1 tablespoon fish sauce
1 tablespoon fresh lime juice
2 teaspoons grated fresh ginger
1 teaspoon light brown sugar
1/8 teaspoon kosher salt
1/4 cup cilantro leaves
3 tablespoons coarsely chopped roasted unsalted peanuts
Red Fresno chile, sliced (optional)

Chop kohlrabi leaves. Peel kohlrabi bulbs, and cut in half; thinly slice into half moons.

Heat oil in a large cast-iron skillet over high. Add kohlrabi bulbs to hot oil; cook, stirring often, until beginning to soften, about 5 minutes. Add kohlrabi leaves, carrots, scallions, and jalapeño to skillet; cook, stirring often, until leaves and bulbs are tender, about 4 to 5 minutes.

Add garlic, fish sauce, lime juice, ginger, brown sugar, and salt to skillet. Cook, stirring constantly, until fragrant, about 1 minute. Remove from heat. Sprinkle with cilantro, peanuts, and if desired, Fresno chile.