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In a small bowl, make the sauce by mixing the coconut aminos, the rice cooking wine, and the miso paste.
Heat the sesame oil in a wok if you have one, or use a large stainless steel skillet (add enough oil to coat the skillet).
Add the mushrooms and cook until fragrant and golden on medium heat. Take them out on a plate.
Add more sesame oil to the pan, add the bite-size napa cabbage and the ginger, and stir fry for a few minutes until the green(ish) part of the cabbage is wilted but not overcooked. Add the mushrooms back to the skillet with the sauce.
Stir well and cook for a couple more minutes, then add the green onions. Add to serving bowls and sprinkle with black sesame seeds.
You can finish with a drizzle of toasted sesame oil.