Preparation

• Heat  oil in large skillet on medium-high heat.  Add crumbled meat; cook until done, stirring frequently.  Add yellow onions and garlic; cook 1 to 2 min. or until crisp-tender, stirring frequently.  Use slotted spoon to spoon meat mixture into bowl, reserving drippings in skillet.  Cover meat to keep warm. 
• Add  cabbage, carrots and 1/4 cup green onions to reserved drippings; stir.  Cook 2 to 3 min. or until crisp-tender, stirring frequently.  Return meat mixture to skillet; stir in soy sauce.
• Add  water to corn starch; stir until dissolved. Gradually stir into meat mixture; bring to boil, stirring constantly.  Cook and stir 1 to 2 min. or until thickened.  Remove skillet from heat. 
• Spoon  1/2 cup meat mixture evenly onto crackers; top with chili sauce and remaining green onions.  Cool, then refrigerate remaining meat mixture up to 3 days before using as desired.