|Vegetables||1 Cup (16 tbs), cooked and cubed|
|Chinese cabbage||1 Cup (16 tbs), shredded|
|Green pepper||1 , chopped|
|Scallion||1 , chopped|
|Mushrooms||1⁄2 Cup (8 tbs), sliced|
|Carrots||1 Cup (16 tbs), grated|
|Celery and tops||1 Cup (16 tbs), chopped|
|Spinach/Other crisp greens||1 Cup (16 tbs)|
|Sweet herb essence||1 Teaspoon|
|Whole wheat sprouts||1 Cup (16 tbs)|
Saute cooked vegetables in oil.
Add cabbage, pepper, seal-lions, mushrooms, carrots and celery.
Cover with tight lid.
Cook gently for 10 minutes.
Add spinach, cover again and cook 2 minutes longer.
Remove from heat.
Add honey, sprouts and essence of sweet herbs.
Toss and serve.