Warm 3 T cooking oil in a wok, put in kohlrabi and add a dash each of rice wine, salt and sugar for seasoning. Stir-fry rapidly over a high flame, keeping the vegetable green and crisp, then remove from heat and place in a shallow dish.
烹煮法：鍋入油三湯匙，芥蘭菜倒入，加少許的酒、鹽、糖調味，大火速炒，趁其青脆時起鍋，盛在盤中墊底。