In a 12-inch (or larger) skillet over medium heat, warm the oil (I used my wok)
Add the carrots, onion, mushrooms, and pinch of sea salt. Sauté for 3 to 5 minutes, or until the onions are soft and the mushrooms are pliable
Add the ginger and garlic, and stir for ~ 30 seconds or until fragrant
Add the pork, along with another pinch of salt and a grind or two of black pepper, breaking up the meat as it cooks
Increase the heat to medium-high, and cook for ~ 5 minutes, or until the pork is no longer pink
Using a slotted spoon, transfer the meat to another platter, leaving the liquid in the pan
Add the cabbage to the pan, along with another pinch of salt, and sauté for 3 - 5 minutes or until the cabbage has wilted.
Lower the heat to medium and add the ground pork back. Stir to combine
Stir in the coconut aminos, rice vinegar, and fish sauce.
Remove the skillet from the heat. Taste and adjust seasonings
Finish with a drizzle of sesame oil and a generous sprinkle of scallions