Keep vegetable and sausage slices uniform in size for even cooking., Use a large, hot pan and avoid overcrowding; cook sausage in batches if necessary to achieve a golden sear., Blot excess fat after browning the sausage to keep dish light and maintain cabbage crispness., Cook cabbage just until it softens but retains a snap to avoid mushiness., Add vegetables in order of their cooking times; harder veggies like carrots and peppers with cabbage, delicate ones near the end., Add sauce off the heat at the end and toss quickly to preserve fresh flavors., Use tamari or coconut aminos instead of soy sauce for a gluten-free version., Garnish with sesame seeds, scallions, fresh herbs, or a drizzle of sesame oil to enhance flavor.