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Heat the oil in a non-stick skillet that has a lid over medium-high heat, add the onion, and sauté for 2 minutes or until translucent. Add the veal and cook about 4 minutes or until meat is no longer pink.
Add the Chinese cabbage, bean sprouts, tomato s auce, and soy sauce. Reduce heat to medium, cover, and continue cooking 4 minutes.
Add the broccoli florets, red pepper, and Swiss chard. Cover and cook another minutes or until the vegetables are cooked but still crunchy. Pepper to taste.
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