In the meantime, wash the carrot, cut it off at both ends, peel it and slice it diagonally into approx. 3 mm thick slices. Cut a third of the slices into strips. Wash the cauliflower, cap the stem at the bottom, peel the stem and cut it crosswise into thin slices. Separate the florets, cut them bite-sized and rinse everything again. Keep ready in the sieve.
Wash the fresh kailan, separate the leaves from the stem. Cut off the woody stem below the 2nd leaf and discard. Separate the thin petioles from the leaves along the midrib, cutting the leaves in half lengthways. Halve the leaf stalks crosswise and cut the stems crosswise into thin rolls. Roughly cut the leaves into small pieces. Put the leaf stalks and stem rolls in the sieve. Keep the leaves ready separately.
Remove the yellow discolored leaves from the washed Pak Choi. Remove the remaining leaves from the stalk by separating them. Separate the white leaf stalks, cut in half lengthways and put in the sieve. Halve the green leaves lengthways and cut across into pieces approx. 3 cm wide. Have the leaves ready.