INSTRUCTIONS
1
Preheat oven to 375°F. Heat a large sauté pan over high heat and add oil. When hot, sauté the cabbage and mushrooms until tender and browned, about 5 minutes. Transfer to a large bowl and let cool.
2
Add pork, 1/2 cup scallions, soy sauce, mirin, oyster sauce, sesame oil, ginger, and garlic to the bowl with the cabbage; season with salt and pepper. Gently mix until combined.
3
Spread half the pork mixture (about 1½ cups) in an even layer in a 7x11-inch baking dish. Lay 6 wonton wrappers evenly over the mixture. Spread the remaining pork mixture over the wrappers.
4
Pour ½ cup water into the dish. Lay the remaining 6 wonton wrappers on top and press down to submerge them in the water.
5
Fill a 9x13-inch baking dish about halfway with hot water. Place the lasagna dish inside the larger dish. Cover the larger dish tightly with foil and carefully transfer to the oven. Bake until a thermometer inserted in the center registers at least 160°F, about 30 minutes.
6
Sprinkle with the remaining ¼ cup scallions. Garnish with chili crisp and sesame seeds, if desired.
