This is still one of my go-tos. Easy to vary. My usual "recipe":
- ground chicken, turkey or pork
- cole slaw mix
- onion - green onion looks pretty on top
- peppers if I have some to use up
- sauce: about 1/4 c tamari (or soy sauce), 1 tsp Huy Fong chili garlic sauce, 1 tsp sesame oil, 1-2 pks Splenda

I also use that sauce mix as a basic Chinese stir-fry sauce. I use veggies other than cabbage, usually some combination of cauliflower, broccoli, carrots, green beans or peppers... whatever's handy. I use whatever meat I've got handy. I'll scramble a couple of eggs to give it a 'fried rice without the rice' kind of taste... though it works with cauli-rice, too. I usually add a tad more sesame oil at the end, and more tamari if it needs it.

The Huy Fong chili garlic sauce isn't like the "ketchuppy" chili sauces you often see - it's a thicker paste. No added sugar: the only ingredients are basically chilis, garlic, vinegar, salt, and some preservatives.