Directions

1. Cut napa cabbage into thin strips about 1/4 inch wide to make 5 cups. Remove root ends of mung bean sprouts (they look like small hairs) if you like. If you’re using a whole carrot, shred it using the widest setting on your grater to make 1 1/4 cups. Discard mushroom stems. Cut mushroom caps into thin slices about 1/8 inch wide. Thinly slice scallions.
2. Heat a wok or large frying pan over medium-high heat. Add 2 1/2 Tbsp. peanut oil and swirl to coat the sides. Add cabbage, bean sprouts, carrot, mushrooms, and scallions and cook, stirring often, until vegetables are softened, 3-5 minutes. Add soy sauce, hoisin sauce, and sesame oil and stir well.
3. Set a large, fine strainer over a large bowl. Transfer vegetable filling to the strainer and drain excess liquid. Let filling cool 20 minutes. (Discard liquid.) Season to taste with salt if you like.