Prep Time: 35 minutes

Serves 4

Ingredients:

• 1 lb. Ground Pork (try cooked Brown Rice and Chinese Fermented Black Bean Sauce for a vegetarian filling!)
• 1 head Napa Cabbage, stem trimmed
• 1 cup Chinese Broccoli, trimmed and chopped finely
• 1/2 cup Carrots, shredded
• 4 Tbsp. Scallions, sliced thinly
• 1 cup Bok Choy, trimmed and chopped finely
• 2 Tbsp. Cilantro, minced
• 2 Tbsp. Cooking Oil
• 2 cloves Garlic, minced
• 6 Tbsp. Soy Sauce
• 1 Tbsp. Ginger, minced
• Salt to taste

Bring a large pot of water fitted with a steam basket to a boil over a high flame.

Meanwhile, heat 1 Tbsp. oil in a large sauté pan over a high flame until hot. Add the pork and stir frequently until slightly brown and completely cooked, about 12 minutes. Remove to a bowl using a slotted spoon and set aside. Remove 8 large leaves from the outside of the cabbage. When the water is boiling, place the leaves in the steamer and cover with a lid until tender and pliable, about 3-4 minutes. In the same sauté pan used for the pork, heat the remaining oil over a high flame until hot. Add the broccoli, carrots and scallions along with a pinch of salt and stir for 3 minutes. Add the bok choy, cilantro, garlic and 2 Tbsp. soy sauce and continue to stir until combined. Cook until the vegetables are tender, about 5 minutes.