Coconut Curry
Remove greens of Chinese cabbage from the stalk, chop the greens and chop the stalks
Sautee thinly sliced onions and shitake mushrooms about 10 minutes
Add chopped turnips, Chinese cabbage, and carrot rounds
In a separate pot, dilute red curry paste to taste in 1 can coconut milk
Add sauce to vegetables and serve over rice
Shrimp is great in this dish