Wash, trim and cut up roughly equal amounts of broccoli and kohlrabi, and about half as much scallion as either of them. (Exact amounts and proportions will vary, depending on how much you have, and how many people you serve.)

Heat a heavy pan until it is evenly hot. Add the oil and chili garlic paste, and stir rapidly. Add the vegetables, stir to coat with oil, and let rest about two minutes to start to sear. Stir again every two minutes, and test for doneness - time will vary by the tenderness of the vegetables and your taste - I had a perfect tender crisp in about five minutes.