Step 1

First prep the vegetables and whisk the sauce ingredients together in a small bowl. Set them aside.

Step 2

Add the 'meat' to a large non stick skillet and cook over medium heat for 5-7 minutes until fully cooked and a little crispy. Stir in the garlic, ginger and a pinch of pepper. Cook until fragrant, about a minute.

Step 3

Add the cabbage, carrots and water chestnuts. Fry for 3-4 minutes until the cabbage begins to wilt but still has a bite to it (crisp-tender)

Step 4

Remove pan from the heat and stir in the green onions and sauce. Season with salt and pepper if needed. Serve as is or with rice and extra chili garlic sauce or sriracha for the table. Enjoy! For step by step photos see above post.