Chinese Cabbage Sauté
- 1/4 cup water
- 3 carrots, cut into matchsticks
- Sea salt
- 1/2 head Chinese cabbage, sliced thin
- 3-4 leaves of kale, rinsed well, destemmed and sliced thin
- 2 tablespoon soy sauce
- 1 tablespoon toasted sesame oil
On a high heat, cook carrots in water 2-3 minutes.
Add a pinch of sea salt. Add Chinese cabbage and kale. Add soy sauce and toasted sesame oil.
Cover and steam 7-10 minutes or until vegetables are wilted.
Transfer to a serving dish and serve immediately.