• 1/4 cup water
  • 3 carrots, cut into matchsticks
  • Sea Salt
  • 1/2 head Chinese cabbage, sliced thin
  • 3-4 leaves of kale, sliced thin
  • 2 tbsp. shoyu
  • 1 tbsp. toasted sesame oil

On a high heat, water sauté carrots 2-3 minutes. Add a pinch of sea salt. Add Chinese cabbage and kale. Add shoyu and toasted sesame oil. Cover and steam 7-10 minutes or until vegetables are wilted.