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Sunday, 16 January 2011 |
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| |   | Asian sloppy joes | |  | Ingredients: View Recipe: finding ingredients... | My Rating: | | More Actions: | | cooking notes close notes | foodie tags close tags | share close share | | | My Notes: - Private info just for you! | |
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Recipe from Simply Ming One-Pot Meals by Ming Tsai and Arthur Boehm (Kyle Books, 2010)  Sloppy Joes were my mom's go-to dish when famished kids hung out at my house growing up. Of course, she gave it her own Asian twist, which I honor here: hoisin sauce for a touch of sweetness, ginger, pork, plus beef, garlic-of course-and a bit of sambal for heat. Adults are equally delighted by this easy, informal dish, which always looks invitingly, well, sloppy. Chips are the indispensible accompaniment here. TO DRINK: A pilsner lager, like Stella Artois Serves 4 - 2 tablespoons grapeseed or canola oil
- 2 medium red onions, cut into 1/4-inch dice
- 2 tablespoons minced garlic
- 1 tablespoon minced ginger
- 1 cup diced celery
- 1 tablespoon sambal or hot sauce of your choice
- 1 1/4 cups hoisin sauce
- 1 pound ground beef
- 1 pound ground pork
- Juice of 2 limes
- 8 ounces roma tomatoes, fresh or canned, chopped
- Kosher salt and freshly ground black pepper
- 4 hamburger buns
- 1 small head iceberg lettuce, shredded
- Blue Ginger Multigrain Brown Rice Chips (see page 11) or other chips
- Pickles, for serving
Ming's Tip: Make extra sloppy joe mixture, transfer to freezer bags, and freeze. It's great to have on hand for quick meal making.
1. Heat a stockpot or other tall wide pot over high heat. Add the oil and swirl to coat the bottom. When the oil is hot, add the onions, garlic, ginger, celery and sambal. Sauté, stirring occasionally, until the onions are soft, about 2 minutes. Add the hoisin sauce and sauté 1 minute. Add the beef and pork and sauté, breaking up the meat, until just cooked through, about 6 minutes. Add the lime juice and tomatoes and season with salt and pepper. Reduce the heat to medium-low and simmer until the mixture has thickened enough to mound when ladled, 20 to 25 minutes.2. Toast the buns and place a bottom half on each individual serving plate. Top generously with the meat mixture. Top with the lettuce and the bun tops. Serve with the chips and pickles.
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Last Updated ( Sunday, 16 January 2011 )
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