1/2 teaspoon sesame oil (optional, for aroma and flavor)
Salt and freshly ground black pepper to taste
2-3 tablespoons water or vegetable broth
Instructions
1
Wash and prepare all vegetables: Cut broccoli into florets, and thinly slice the tender parts of the stem. Remove tough stems from kale and chop the leaves into bite-sized pieces. Thinly slice or shred the cabbage.
2
Heat a large skillet or wok over medium-high heat. Add vegetable oil.
3
Add minced garlic and grated ginger (if using) to the hot oil. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
4
Add broccoli florets and sliced stems to the pan. Stir-fry for 2-3 minutes until they start to turn bright green and become slightly tender-crisp.
5
Add the thinly sliced cabbage to the pan. Continue to stir-fry for another 2-3 minutes, tossing occasionally, until the cabbage begins to soften.
6
Add the chopped kale and 2-3 tablespoons of water or vegetable broth to the pan. Cover immediately to steam the kale for 1-2 minutes, or until wilted and tender-crisp.
7
Remove the lid. Add soy sauce (if using) and sesame oil (if using). Stir well to combine all ingredients and seasonings.
8
Taste and season with salt and freshly ground black pepper as needed. Serve immediately as a healthy side dish.
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