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Teriyaki Sloppy Joes

May 2010
Teriyaki Sloppy Joes

by 6 people

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The sloppy joe, long a childhood favorite, gets a healthy makeover with ground pork, tons of veggies and teriyaki sauce.

Makes: 4 servings

Prep: 15 mins

Cook: 15 mins

  • 2 tablespoons extra-virgin olive oil
  • 1 bunch scallions, thinly sliced
  • 1 carrot, shredded
  • 3 cloves garlic, finely chopped
  • 1 pound ground pork
  • 1/4 cup teriyaki sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon cornstarch
  • 1 pound swiss chard--rinsed, dried and thinly sliced crosswise
  • 4 soft sesame burger buns, split and toasted
  1. Preheat the broiler. In a large, heavy skillet, heat 1 1/2 tablespoons olive oil over medium heat. Add the scallions, carrot and half of the garlic and cook, stirring, until slightly softened, about 2 minutes. Move the veggies to the perimeter of the pan, add the pork to the center and cook over high heat, breaking the meat into clumps and turning occasionally until it begins to brown, about 5 minutes.
  2. In a cup, combine 1/2 cup water, 3 tablespoons teriyaki sauce, the oyster sauce and cornstarch; pour over the pork and cook, stirring, until thickened, 1 to 2 minutes. Transfer the pork mixture to a bowl and keep warm.
  3. In the same skillet, add the remaining garlic and 1 1/2 teaspoons olive oil and cook over medium heat for 1 minute. Add the swiss chard and remaining 1 tablespoon teriyaki sauce and stir-fry until wilted, about 3 minutes. Divide the chard among the bun bottoms. Spoon the pork mixture on top and cover with the bun tops. Serve with knives and forks.