Chop the kale and sauté with the chestnuts in 1 tablespoon of oil and 1 tablespoon of fish sauce.
Chop up the bell pepper and green onion.
Chop up the cauliflower and broccoli into small sprigs. Cook in the pan for 3 mintues (depending on how crispy you like it. Add the bell pepper and green onion with the rest of the fish sauce.
Add the bean sprouts and cook for 1 minute. Check the flavor and season or add more fish sauce to taste. Serve on it's own, or with rice or noodles if you like. Serve and enjoy!