- 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.