Begin by finely chopping your vegetables: green onions, cabbage, and carrots. Grate or mince fresh ginger and garlic. Whisk together the soy sauce, sesame oil, and any additional seasonings in a small bowl.

Heat the non-stick skillet over medium heat, adding a splash of oil if desired. Once hot, add the beef-less ground and stir-fry for about 5-7 minutes until crispy and browned.

Stir in the minced garlic and grated ginger along with any diced bell peppers for added flavor. Sauté for about 1 minute until fragrant.

Add the chopped cabbage, shredded carrots, and water chestnuts. Sauté for 3-4 minutes until the cabbage starts to wilt but remains crunchy.

Remove from heat and fold in the green onions and sauce. Adjust seasoning with salt and pepper if needed. Serve warm.