Recipes

Bring large pot water, fitted with steam basket, to boil over high flame. Meanwhile, heat 1 tablespoon oil in large sauté pan over high flame until hot. Add pork and stir frequently, 12 minutes, until slightly browned and completely cooked. Using slotted spoon, transfer pork to bowl; set aside. Remove 8 large leaves from outside of cabbage. When water is boiling, place leaves in steamer and cover with lid, 3-4 minutes, until cabbage is tender and pliable. In same sauté pan used for pork, heat remaining oil over high flame until hot. Add oyster mushrooms and scallions with a pinch sea salt and stir 3 minutes. Add garlic and 1 tablespoon soy sauce and continue to stir until combined. Cook 5 minutes, until mushrooms begin to brown. Return pork to pan with mushrooms and remove from heat.

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

Ingredients needed:
Carrot, Napa Cabbage, Ground Pork, Scallions, Garlic, Soy Sauce, Mushrooms, Cilantro, Salt.