A decade or so ago, when I was running a blog called Your Kids Can Cook, I attended a meeting with Chef Ming Tsai. My children were so jealous I got to meet someone famous, so I had Ming autograph a copy of his book for them as their consolation prize. The morning after, this video happened! And my 7 year old Toby got the short straw (which was the winning one)! He was so excited to try this recipe and we’ve made it several times since 2012! It’s a one pot meal and it’s so, so, so very good!
And then, the 7 year old (who is now 18) asked that I learn to make dumplings (or potstickers). So I decided to put 7 year old Toby and the 18 year old Toby’s request in the same video. The results were frightening… but, I’ll get better. I hope. LOL
Asian Sloppy Joes
- 2 tablespoons canola oil
- 2 medium red onions, finely chopped
- 1 cup finely chopped celery
3 tablespoons sambal oelek or other Asian chile sauce
- 2 1/2 tablespoons minced garlic
- 1 tablespoon minced peeled fresh ginger
- Kosher salt
Freshly ground pepper
- 1 pound ground chicken thighs or ground beef
- 1 pound ground pork
- 1 cup hoisin sauce
- 1 cup drained canned diced tomatoes
- 1/4 cup fresh lime juice
- 20 brioche dinner rolls, split and toasted
- Shredded iceberg lettuce and spicy pickles (optional), for serving
In a large, deep skillet, heat the canola oil until shimmering. Add the onions, celery, sambal oelek, garlic, ginger and a generous pinch each of salt and pepper and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 8 minutes. Add the ground chicken and pork and cook, stirring occasionally to break up the meat, until no pink remains, about 5 minutes. Stir in the hoisin, tomatoes and lime juice and bring to a boil. Simmer over moderately low heat, stirring occasionally, until thickened, about 20 minutes. Season with salt and pepper.
Spoon about 1/4 cup of the sloppy joe filling on the bottom half of each roll. Top with shredded lettuce and pickles and serve.