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


    1. On a high heat, cook carrots in water 2-3 minutes.
    2. Add a pinch of sea salt. Add Chinese cabbage and kale. Add soy sauce and toasted sesame oil.
    3. Cover and steam 7-10 minutes or until vegetables are wilted.
    4. Transfer to a serving dish and serve immediately.

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    By the time she was 28, Andrea was diagnosed with thyroid disease, which she credits as her motivation to embark on a healthier lifestyle through natural and sustainable food choices. Her health improved after two years of natural food choices and therapies; those adjustments became the catalysts that changed her life and profession. She attended the Institute for Integrative Nutrition, where she currently teaches her mission to encourage a healthier world through nutritious meal solutions. Andrea is a Natural Nutritionist and Holistic Health Counselor accredited with the American Association of Drugless Practitioners. She is also the author of her self-published book, “The Whole Truth,” and her follow-up cookbook, “The Whole Truth Eating And Recipe Guide.” Andrea Beaman is the host of Wise Up! and Fed Up! on Z Living.