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Make the stir-fry sauce by adding all the ingredients in a small bowl. Use a fork or small whisk to blend the sauce together. Set aside.
Heat 2 teaspoons of oil in a heavy large skillet, cast iron pan or wok on medium high. Add your ground meat a good pinch of salt and pepper. Lower the heat to medium and use a wooden spoon to break up the meat and cook for about 5 minutes, or until it is just cooked through. Remove the meat to a plate or bowl and set aside.
In the same pan add 1 tablespoon of oil and the cabbage. You want the cabbage to get cooked very well and so that it is slightly browned on the edges. You may want to cook it in two batches depending on the size of your pan. This will take about 10 minutes.
When the cabbage is nicely browned on the edges, make a well in the middle of it and add 2 tablespoons of oil, shallots, ginger, garlic and chilies, if using. Cook for about 2 minutes and then stir it into the cabbage.
Stir the white parts of the green onions and the cooked meat into the cabbage. Give your sauce a quick stir and pour it onto the cabbage mixture and mix well. Stir for 2 to 3 minutes, or until everything has a nice coating of sauce and is nice and warm.
Serve the stir fry over rice noodles, rice or eat as it is. Top with the sliced green onion tops.