Bell bell pepper, leek and china cabbage pan

Wash and clean the vegetables and cut into bite-sized pieces. Stir-fry the leek and bell pepper in the coconut oil for 3 minutes.

Add the Chinese cabbage and a pinch of salt and fry for a further 2 minutes. Add 1 sip of water, cover the pan and leave to infuse over a medium heat for 3 minutes.

Enjoy your meal!

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