ASIAN SLOPPY JOES
Steps:
- For the sauce: In a bowl, whisk together the tomato sauce, soy sauce, brown sugar, tomato paste, vinegar, garlic, ginger and hot sauce until blended. Reserve 1/2 cup for the Round 2 Recipe Stuffed Cabbage Rolls, or another use. Set the rest of the sauce aside.
- For the sloppy joes: In a large skillet over medium heat, add the oil. When it is hot, add the onions and peppers and cook until they are soft, about 5 minutes. Push the vegetables to one side of the pan and add the ground pork. Break up any lumps and sprinkle with salt and pepper. Cook until the pork is lightly browned, about 5 minutes. If there is a lot of fat in the pan, spoon some of it out and discard.
- Add the sauce to the pan, bring to a simmer and cook until the pork mixture has thickened but is still a bit loose, about 15 minutes. Reserve 1 cup of the mixture for the Round 2 Recipe Stuffed Cabbage Rolls, or another use.
- To serve, remove 2 leaves from the cabbage, roll them up like a cigar and slice into very thin strips. Reserve the remaining cabbage for the Round 2 Recipe Stuffed Cabbage Rolls, or another use. Divide the sloppy joe mixture onto the hamburger buns. Garnish with the sliced cabbage. Top with the bun tops and serve immediately.
KOREAN-INSPIRED SLOPPY JOES AND QUICK PICKLES
Ground pork and beef are mixed with new ingredients like pears, sesame oil and gochujang to create this quick, easy, Korean-inspired take on the old favorite sloppy joe. The Quick Korean Pickles add a sweet crunch that rounds out the sandwich.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- Gather your ingredients.
- For the pickles: Thinly slice the cucumber 1/4 to 1/8-inch thick. In a bowl, whisk up rice wine vinegar, sugar, chili flakes, salt and sesame oil. Add sliced cucumbers and toss.
- For sloppy joes: Peel and grate the pear on a wide tooth of box grater. Peel and chop the onion and slice or grate the garlic and ginger.
- Heat a skillet over medium-high to high heat. Add the oil, 2 turns of the pan, then add the meats and brown and crumble. Season with salt and pepper. Add pear, onions, garlic and ginger and stir a couple of minutes to soften. Add soy sauce, Worcestershire, chili paste, stock, sugar and sesame oil. Bring to a bubble and reduce heat to simmer, 10 to 15 minutes.
- Serve beef on rolls with scallions and fresh or pickled chili peppers and quick pickles.
MOO SHU SLOPPY JOES
Asian-style sloppy joes made with hoisin sauce, barbecue sauce and coleslaw mix are a nice change from the ordinary! -Mike Tchou, Pepper Pike, Ohio
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the cornstarch, water, barbecue sauce, hoisin sauce, soy sauce, ginger, garlic and salt until blended; set aside., In a large skillet, saute onion and red pepper in oil until crisp-tender; remove and set aside. In the same skillet, cook beef over medium heat until meat is no longer pink; drain., Stir cornstarch mixture and add to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add coleslaw mix; stir to coat. Spoon meat mixture into the center of each tortilla; top with onion mixture. Roll up tightly.
Nutrition Facts : Calories 454 calories, Fat 17g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 1387mg sodium, Carbohydrate 43g carbohydrate (9g sugars, Fiber 2g fiber), Protein 30g protein.
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