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In a medium bowl add the sauce ingredients and set aside.
Heat 2 Tbsp of the oil in a very large skillet or wok over medium heat. Add the carrots and cook for about 3 minutes stirring often, then add the zucchini and onion. Cook for 5 minutes and continue stirring. Next add the garlic and cook for 2 minutes more. Using a large slotted spoon, remove the veggies from the pan to a platter and set aside. Add the other 2 Tbsp of the oil to the pan along with the cabbage. If the cabbage doesn't fit all at one time, add as much as you can until it cooks down enough to add the rest. Once the cabbage cooks down by half, add the veggies back into the pan, along with the prepared sauce.
Continue cooking over medium heat until the cabbage is cooked to your liking, the sauce is thickened and the veggies are done. Add your cooked meat and give it a taste and add more soy sauce & brown sugar as needed. I think I ended up adding a couple tablespoons more of each because we like lots of flavor.