Cabbage - Remove the core of the cabbage. If use Taiwanese cabbage, dice it into 2-inch chunks. If use green cabbage, dice it into 1-inch sections.

Broccoli - For larger broccoli florets, separate them in half. Keep the florets in similar sizes so they cook evenly.

Kale - Pull the kale leaves from their stems and roughly tear them to pieces. Wash and prepare the vegetables and pat them dry.

Garlic, Ginger, and Sauce - Finely mince half of the total amount of garlic and ginger root. Set them aside on a small plate. For the remainder half the amount of the ginger and garlic, grate and add them to a glass measuring cup with coconut aminos and stock. This will be the sauce.

Saute - Preheat a large 6 qt. Dutch oven or wok over medium heat until it feels warm. Add the oil and minced garlic and ginger with a pinch of salt. Saute for 10 seconds.

Add the cabbage and kale. Turn the heat up to medium-high. Keep stirring, scooping, and sauteing for 1-minute only. Please do not overcook them. It will seem like a lot of vegetables but they will cook down after being steamed in the next step.

Steam - Add the broccoli and pour in the sauce mixture with 2 pinches of salt. Cover with a lid and reduce the heat to medium. Steam the vegetables for 3 minutes.

Toss - Open the lid, give the vegetables a quick stir and then turn off the heat. Scoop out the entire pot of vegetables into a large serving plate and leave the liquid behind.

Thicken (optional) - To thicken the liquid, mix 2 tsp starch with 1 tbsp cold water in a small bowl. Bring the liquid in the pot back up to simmering, then stir in the slurry. Stir with a wooden spoon to thicken in 1 minute. Pour the sauce over the vegetables. Drizzle with a touch of sesame oil. Serve hot or warm.