500g washed Chinese broccoli
1 medium or large carrot, peeled and sliced thinly
1 Cup thinly sliced shiitake mushrooms
2- 3 Garlic Cloves, chopped
2- 3 Tbsp. light soy sauce

Remove any the thick stems from the bottom of the Chinese broccoli and slice into pieces of about 1-inch. Cut the remaining thinner stems and leaves into bite-size pieces.

Because the stems are much thicker than the rest of the plant, you’ll need to cook them first for 2-3 minutes before you add the leaves.
Start cooking the stems and thinly sliced carrots together.
After the carrots and stems have steamed for a few minutes, add the remaining leaves.
Leave everything covered for about five minutes or until everything is tender to your liking. Once the vegetables are tender, remove them from the steamer and set aside.

In a small skillet, sauté garlic and mushrooms for 2-3 minutes in 3. soy sauce until the mushrooms are cooked and most of the liquid is gone.

In a large bowl or serving dish, toss all the veggies together with the mushrooms and garlic. Taste and add a teaspoon or two of soy sauce if more salt is needed.