Set a large skillet over medium-high heat. Add the pork and half of the soy sauce and cook for about 3 minutes. Break the meat into small pieces as it browns.
Add the chopped onion, garlic, and ginger and cook, stirring, until the vegetables are soft (2-3 minutes). Next, add the cabbage, bok choy, carrots, and mushrooms.
Pour in the remaining soy sauce, rice vinegar, and sesame oil.
Cook, stirring occasionally, until the cabbage and bok choy are wilted but still crunchy, (3-4 minutes). Garnish with scallions and wonton strips (optional).
