• 1 lb Ground Pork
• 1 head Napa Cabbage, stem trimmed
• 6 oz Oyster or Shiitake Mushrooms, sliced
• 1/2 cup sliced Scallions, plus more for garnish
• 2 Tbsp Cooking Oil
• 2 cloves Garlic, minced
• 5 Tbsp Soy Sauce 
• 1 Tbsp Ginger, minced
• 1 Carrot, shaved into ribbons
• Cilantro leaves for garnish
• Sea Salt

Bring a large pot of water fitted with a steam basket to a boil over a high flame. Meanwhile, heat 1 tablespoon oil in a large sauté pan over a high flame until hot. Add 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 water is boiling, place leaves in steamer and cover with a lid until tender and pliable, 3-4 minutes. In the same sauté pan used for the pork, heat remaining oil over a high flame until hot. Add oyster mushrooms and scallions with a pinch of sea salt and stir for 3 minutes. Add garlic and 1 tablespoon soy sauce and continue to stir until combined. Cook until mushrooms begin to brown, about 5 minutes. Return pork to the pan with mushrooms and remove from heat. 

In a small bowl, whisk together remaining soy sauce and ginger. Lay cabbage leaves on a large cutting board and place a heaping spoonful of pork mushroom mixture on each. Starting at the thinner end, roll leaves toward the broadest part, tucking in sides at the last inch. Plate over shaved carrots, top with cilantro and more sliced scallion with soy ginger dipping sauce.