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.
To cook:
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.
Notes
Taiwanese cabbage is also known as white cabbage. It has a less dense texture and a more sweet juicy flavor than green cabbage. You can find this veggie in farmers' markets, H-mart, or Japanese/Chinese grocery stores.
To make ahead - prepare, chop, wash, and dry the vegetables up to 2 days in advance. Store in a vegetable crisp drawer.
To reheat - this dish tastes great even when cold therefore it makes sense to make a larger batch at once. :)
Keep it low carb - skip the last step to thicken the sauce.
Tip for crisp and perfectly tender vegetables: Do not over-saute the vegetables. Lightly saute and finish cooking by steaming them.
If you use soy sauce, you'll need to balance the salty flavor with sugar in the sauce. It should taste savory and sweet.