Three Colored Vegetables


4oz pork (or chicken), 5 leaves Napa (Chinese cabbage, 1/2 carrot, 1/2 Chinese radish, 1 leek.


1T soy sauce, 1/2 t apple vinegar, 1/2t salt, 1/2 t cornstarch


1.      Slice the pork. Cut the Napa into small squares. Cut the Chinese radish and carrot into long slices. Cut the leek into small sections diagonally.

2.      Heat 3T oil, stir-fry pork until the color changes, add the mix of soy sauce and vinegar, cook for 1 min, then add the Napa, Chinese radish and carrot, cook until soften and the flavor absorbed, add the cornstarch, sprinkle over the leek, remove and serve.


Clean the intestine. Open the lung channel. Detoxify the liver and the blood.