Prep Time: 35 minutes
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.In a small mixing bowl, whisk together the remaining soy sauce and ginger and divide between 4 small bowls. Lay the cabbage leaves out on a large cutting board and place a heaping spoonful of the pork mixture on each. Starting at the thinner end, roll the leaves toward the broadest part, tucking in the sides at the last inch. Serve with the soy ginger sauce.