Heat 2 tablespoons of the sesame oil in a large skillet over medium heat. Add green onions, garlic, and ginger. Reduce heat to low and cook for 2 minutes. Mix in ground soy, sauté for 3 minutes, until lightly browned. Add cabbage and carrots, cook for 2 minutes.
In a small bowl, whisk soy sauce, brown sugar, and remaining 2 tablespoons of sesame oil together. Pour sauce into skillet, mix well to coat. Add salt and pepper. Continue to sauté for 5 minutes, or until veggies are tender. Remove from heat.
Transfer to individual bowls. Serve warm.
Note: Various brands of ground soy are available in the refrigerated or freezer section of most grocery stores. For this the recipe we used Gardein Beefless Ground.
For a gluten-free version, use tamari sauce.