Prep Ingredients: Chop your cabbage, carrots, and water chestnuts into bite-sized pieces, and slice the green onions. Whisk together the ingredients for the sauce, then set it aside.

Cook Beef-less Ground: Heat a large non-stick skillet over medium heat and add the beef-less ground. Cook for about 5-7 minutes, breaking it apart with a spatula until browned.

Add Aromatics: Stir in minced garlic, grated ginger, and cracked pepper. Sauté for about one minute until fragrant, stirring constantly.

Vegetable Addition: Incorporate the chopped cabbage, carrots, and water chestnuts. Stir-fry for about 3-4 minutes until the cabbage wilts but remains slightly crisp.

Finish with Sauce: Remove from heat and fold in green onions and sauce. Stir to combine and season with salt and pepper to taste.

Serve and Enjoy: Plate the dish immediately, enjoying it on its own or with rice or noodles. Optionally drizzle with chili garlic sauce or sprinkle with sesame seeds.