In a large sauté pan, heat 1 Tbsp. cooking oil over a high flame until hot. Add the carrots and stir for 2 minutes. Add the bok choy, cabbage and scallions along with a pinch of salt. Continue to cook, while stirring, until tender, about 8 minutes. Remove to a mixing bowl and return the pan to a high flame. Add the remaining oil and heat until hot. Add the mushrooms and stir frequently for 12 minutes, until tender and browned. Add the soy sauce and honey and stir until combined. Add the bok choy mixture and simmer for 5 minutes, reducing the liquid by half. Season with salt and pepper to taste. Serve on a platter and garnish with the cilantro.