First gather your ingredients. Pictured is the sweetheart cabbage (minus its pointy head!) My preferred cabbage for this dish as it is softer and sweeter than other varieties.
Remove outer leaves and chop off bottom.
Chop cabbage in half. You only need about half for two people.
Slice the cabbage into strips around 1cm wide.
Wash and peel carrot. I used this serrated slicer which is very quick and makes lovely thin strands in seconds.
Next take leek and chop of its woody stem.
Prepare for washing by placing leek on chopping board and slicing the base diagonally on the two sides so that leek ends up with a peaked end. Doesn't have to be perfect!
Then make a deep cross on the base with your knife. For more detailed instructions visit http//: wwww.dontburntheonions/category/cooking-without tears/tips-and-techniques/
Hold base under running water separating the leaves to wash away any soil.
Slice leek in half.
Place two halves side by side and chop leek into slices (about same width as rest of your sliced vegetables)
Peel and chop ginger into small pieces.
Get your ginger, sesame seeds and soya ready. Next pour some oil in a frying pan or wok.
When oil is hot add sliced cabbage, carrot and leek. Fry over high heat for about 1 minute stirring frequently to stop it burning. Then add chopped ginger.
Add lots of protein packed sesame seeds and fry for another minute to toast. Stir to ensure they don't burn!
Add soya sauce, salt and pepper and give it all a good stir! Cook for a further minute or until vegetables have softened but still retain some crunch.
Serve immediately whilst still warm. Enjoy!