Chinese/Asian uses for kohlrabi

While waiting for some food from that Sichuan place that is in the place that used to be Double Li, I took up a walk up Wentworth. One of the shops had a display of young-ish kohlrabi on sale for $1.19/lb, which is a really good price for kohlrabi, about half of what I see much older bulbs go for at Eastern European markets. So, of course, I bought myself a couple pounds. On my way out, I was wondering, what do Chinese/Asian cuisines typically use kohlrabi for, as I don't recall ever coming across kohlrabi in any dishes from this region. It does seem like something that should be common, though, as brassicas are extensively used throughout Asian cooking--it's just that I've never encountered it to my knowledge.

Great question. We get monster kohlrabi from Angelic Organics and it would be great to have something different from our usual Ottolenghi slaw with cabbage.

The Google gave me this from Andrea Nguyen:
http://www.vietworldkitchen.com/blog/20 ... lrabi.html
There are some great ideas in the comments.

If you try any of them, please report back.

Cheers, Jen

Thanks. Already used all the kohlrabi up in some creamy kohlrabi soup (basically sour cream, light chicken stock, and kohlrabi, finished with fried bacon bits & shallots, and a good bit of the rendered bacon fat), so it'll have to wait until next time. The stir-fried kohlrabi-basil noodle dish in the comments sounds excellent, so I'll keep that in mind next time I get a batch of kohlrabi.