Kohlrabi Stir Fry (using bulbs and leaves)

1 tablespoon avocado oil or vegetable oil
1 medium yellow onion, peeled and thinly sliced
2 medium carrots, peeled and sliced about ¼-inch thick
4 cloves garlic, sliced
1 tablespoon minced fresh ginger
1 small bell pepper, cut into strips
1.5 pounds kohlrabi, remove stems/leaves and tough end. Slice kohlrabi in half, remove/discard core (if necessary), peel and cut into chunks or slices. Then cut into thin strips. You'll want about 3 small kohlrabi (and reserve about 3 cups of leaves)
1 chili pepper, thinly sliced (use your favorite variety of chili pepper)

To make the stir fry sauce: In a small bowl, combine cornstarch with water and mix. Whisk in broth and add soy sauce, fish sauce, rice vinegar, and sesame oil. Whisk to incorporate everything. Set aside.
Heat oil in a wok over medium-high heat.
Once hot, add onion, carrots, garlic, and ginger. Cook, stirring often, for about 2 to 3 minutes. Note: I like to regularly stir once the ingredients are added so nothing burns or sticks.
Add bell pepper and cook, stirring often, for about 2 minutes.
Add strips of kohlrabi and cook, stirring often, for about 3 minutes. Note: If you like your veggies more tender, you can cook a little longer.
Add kohlrabi leaves, stirring often, for about 1 to 2 minutes until the leaves have wilted.
Whisk the stir-fry sauce again, then pour sauce into wok, stirring in. Bring to a simmer for 2 minutes or so. You just want to thicken the sauce a little.
Once done, stir in sliced chili pepper. Garnish to taste (if desired) with any of the stir-fry garnish ideas. Serve with your favorite side (it's great with rice) for more of a substantial meal or enjoy as is.