• 2 tablespoons avocado oil, or other neutral oil
• 1 head Napa cabbage, finely shredded (or 2 bags of shredded coleslaw cabbage)
• 8 ounces bag matchstick carrots
• 8 ounces water chestnuts, cut into matchsticks (or halved)
• 6 scallions, green and white parts, sliced into 1/4" pieces
• 1/2 cup red onion, thinly sliced
• 1 red pepper, seeded and thinly sliced
• 1/2" piece fresh ginger, grated on a microplane (see Notes)
• 2 garlic cloves, minced or grated on a microplane
• 2 cups purple cabbage, optional, see Notes
• 1-2 fresh, hot chiles, optional
• kosher salt, to taste
• ground white pepper, to taste
• 1 pound Meat (protein) or tofu, see Notes

Sauce #1 (HOT)

• 3 tablespoons soy sauce, lower sodium
• 2 tablespoons mirin
• 2 tablespoons (or more) gochujang (or Sriracha)
• 2 tablespoons rice vinegar
• 2 teaspoons toasted sesame oil
• 2 teaspoons fresh ginger, grated on a microplane
• 2 teaspoons fresh garlic, minced or grated on a microplane
• 1/2 teaspoon ground white pepper

Sauce #2

• 1/4 cup hoisin
• 3 tablespoons rice vinegar
• 3 tablespoons soy sauce, lower sodium
• 1 tablespoon fish sauce
• 2 teaspoons toasted sesame oil
• 1 teaspoon fresh ginger, grated on a microplane
• 1 teaspoon fresh garlic, minced or grated on a microplane

Sauce #3

• 1/2 cup hoisin
• 1/4 cup soy sauce, lower sodium
• 1 3/4 tablespoons rice vinegar
• 2 tablespoons garlic-chile paste
• 2 teaspoons dry mustard
• 2 teaspoons toasted sesame oil
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon kosher salt, or to taste