Finely chop the cabbage, shred the carrots, and slice the green onions. Set aside in separate bowls.

In a large non-stick skillet, heat a tablespoon of oil over medium heat. Add the beef-less ground and cook for 5-7 minutes.

Stir in the minced garlic and ginger into the skillet. Sauté for about 1 minute until fragrant.

Add the chopped cabbage, carrots, and water chestnuts. Sauté for 3-4 minutes until the cabbage wilts.

Remove from heat, toss in the sliced green onions, and pour the sauce over the mixture.

Ladle into serving dishes and enjoy as is or serve over rice or noodles.