Soak hair vegetables. Shred carrots. Clean and cut needle mushrooms into 1” strands.

Separate Napa cabbage leaves. Bring water to boil and add salt. Blanch Napa cabbage leaves until tender and carefully remove. Score the stems in two diagonal directions. Roll the leaf tightly starting from the stem and transfer to a steam tray. Steam for 8 minutes; transfer to a serving platter.

Using the broth from the steamed Napa cabbage, bring to boil. Add needle mushrooms and hair vegetables. Stir. Add carrots and peas. Season with sugar, salt, mushroom seasoning, and sesame oil. Thicken sauce with starch solution. Pour over Napa cabbage and serve.