Combine sauce ingredients and set aside.
Preheat a large sauté pan to medium-low. Add olive oil, sesame oil, garlic, ginger, and crushed red pepper; stir for one minute.
Increase temperature to medium and add the ground meat, 1/2 teaspoon salt, 1/2 teaspoon pepper, carrots, onion, & mushrooms. Cook as you would to brown ground beef (reducing heat if it seems to be cooking at too high a temperature) until ground meat is no longer "pink." Drain off as much of the resulting liquid and discard.
Return pan to heat and add celery, water chestnuts, pea pods, baby corn, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cook for about 5 minutes or until celery is tender but not soft.
Pour half of sauce over meat and vegetable mixture; stir until evenly distributed.
Serve hot over shredded cabbage, kale or Brussels sprouts or a mixture of the three. Drizzle with a little more sauce and sprinkle green onions on top.