Asian Sloppy Joes are a nice twist on the traditional Sloppy Joe dinner. If you love Asian food but don’t want to eat stir fry tonight, give these Asian Sloppy Joes a try.
Serve on potato rolls, in crisp iceberg lettuce leaves, or wrapped in a flour tortilla or Asian wrap.
- One 15-ounce can tomato sauce
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons tomato paste
- 2 tablespoons cider vinegar
- 1 teaspoon chopped garlic
- 1 teaspoon chopped ginger
- 1 teaspoon hot sauce
- 1 teaspoon sesame oil
- 2 teaspoons sesame oil
- 1 medium Vidallia onion, diced
- 1 green bell pepper, seeded and diced
- 1 pound ground pork
- Kosher salt and freshly ground black pepper to taste
- 1 small head green cabbage
- 4 potato rolls, toasted
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. Set aside.
For the Sloppy Joes:
- In a large skillet over medium heat, add the sesame 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. Remove excess fat from the pan using a spoon and discard.
- Add 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.
- Remove 2 leaves from the cabbage, roll them up tightly and slice into very thin strips. Spoon the Asian Sloppy Joe mixture onto the hamburger buns. Garnish with the sliced cabbage. Top with the bun tops and serve immediately.
Thai Basil Shrimp – fresh, flavorful, healthy, and delicious!!
- 1 Tbsp. soy sauce
- 1 Tbsp. Fish Sauce
- 1 Tbsp. oyster sauce
- 2 Tbsp. lime juice
- 2 Tbsp. Golden Mountain Sauce (to make your own Golden Mountain Sauce, mix 2 Tbsp. soy sauce, with 2 Tbsp. vegetable or chicken stock, plus 1/4 tsp. sugar.)
- 1 Tbsp. palm sugar OR brown sugar
- 3/4 to 1 lb. medium to large shrimp, shells removed
- 4 cloves garlic, minced
- 1 red or green chili, finely sliced, or more to taste
- 2 green onions, sliced
- 1 green and 1 red bell peppers, sliced
- handful dry roasted cashews, unsalted
- 1/4 to 1/3 compressed cup fresh Thai basil (may substitute with sweet basil) - Stack leaves into a neat pile and slice them up into shreds.
- 3 Tbsp. chicken stock
- 2 Tbsp. vegetable oil
- Combine the ‘Stir-Fry Sauce’ ingredients together in a cup, stirring to dissolve the sugar. Set aside.
- Mince or use processor to mix together the garlic, chili, and onion until it creates a paste.
- Heat a wok or large frying pan over medium-high heat. Drizzle in oil, then add the shrimp. Stir-fry 1 minute, or until shrimp are light pink on both sides.
- Add the garlic-chili paste you made earlier and continue stir-frying 1 more minute.
- Add the peppers and chicken stock. Stir-fry until peppers have softened but are still bright in color and retain some crispness. While stir-frying, add the stir-fry sauce you made earlier.
- Remove from heat. Stir in the cashews and fold in the basil.
- Taste and alter flavors if desired by adding more lime juice if too salty (this will depend on the saltiness of your stock), or more fish sauce if not salty or flavorful enough. Add more fresh-cut chili (or some dried chili flakes) for more heat. Serve with plain white or brown rice served on the side.
Ginger Peanut Chicken Wraps. This recipe can be altered to include ingredients that you favor. I often add sugar snap peas, chopped water chestnuts, and bean sprouts. No matter what you put in these wraps, you'll love them!
- 1 teaspoon olive oil
- 6 (4-ounce) boneless chicken breasts
- 1 cup chopped seeded peeled cucumber
- 3/4 cup chopped red bell pepper
- 1 1/2 tablespoons sugar
- 1 tablespoon minced peeled fresh ginger
- 3 tablespoons fresh lime juice
- 1 tablespoon soy sauce
- 1/4 teaspoon salt
- 1/4 teaspoon ground red pepper
- 1 garlic clove, crushed
- 1/4 cup creamy peanut butter
- 2 tablespoons water
- 4 tablespoons chopped fresh cilantro
- 8 (8-inch) flour tortillas
- 4 cups shredded iceberg lettuce
- Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until done. Remove the chicken from pan; cool. Cut the chicken into bite-size pieces. Place chicken, cucumber, and bell pepper in a large bowl; set aside.
- Place sugar and the next 6 ingredients (sugar through garlic) in a blender, and process until smooth. Add peanut butter and water; process until smooth, scraping sides. Add peanut butter mixture to chicken mixture; stir well. Add cilantro, and toss well.
- Warm tortillas according to package directions. Spoon 1/2 cup chicken mixture onto each tortilla; top each serving with 1/2 cup lettuce, and roll up.