Chinese Sloppy Joes Food

SLOPPY JOES

Steps:

• Melt butter in a large pot over high heat.
• Ad garlic and onion, cook for 2 minutes until onion is almost translucent.
• Add capsicum and cook for 2 minutes until softened.
• Add beef and cook, breaking it up as you go, until it changes from red to brown.
• Add remaining ingredients. Mix well, then turn heat down to medium low (or low for strong stoves).
• Cover and cook for 30 minutes, stirring once or twice to make sure it doesn't catch on the base. (If in rush, cook 15 minutes without lid)
• Remove lid and give it a good stir for a minute. Mixture should be thick, not runny and saucy (see video). Adjust salt to taste.
• Toast rolls. Butter if desired (I don't).
• Pile on lots of filling, immediately top with cheese (heat should semi melt, otherwise pop under broiler/grill). Top with lid and serve immediately!

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.

KUNG PAO SLOPPY JOES

Steps:

• In a large cast-iron or other heavy skillet, cook beef, red pepper and 2 green onions over medium-high heat until beef is no longer pink and vegetables are tender, 6-8 minutes, breaking up beef into crumbles; drain. Add garlic, ginger and chili sauce; cook 1 minute longer., In a small bowl, mix soy sauce, 4 tablespoons vinegar, water, 1 tablespoon oil, cornstarch and brown sugar until smooth; stir into beef mixture. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes., For the slaw, in a large bowl, combine coleslaw mix, remaining 2 green onions, 2 tablespoons vinegar and 2 tablespoons oil; toss to coat. Spoon 1/2 cup beef mixture onto bun bottoms. Top with 1/2 cup slaw and peanuts. If desired, top with cilantro leaves. Serve remaining slaw on the side. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

CHEF JOHN'S SLOPPY JOES

Steps:

• Combine the ground beef and onion in a cold skillet, place the skillet onto a stove burner, and turn the heat to medium; cook and stir until the beef is crumbly and browned. Stir the garlic and bell pepper into the beef mixture; continue cooking and stirring until the vegetables are tender, 2 to 3 more minutes. Add 1 cup of water. Mix in ketchup, brown sugar, Dijon mustard, Worcestershire, salt, and pepper. Pour in 1 more cup of water. Bring to a simmer. Reduce heat to low and cook until the mixture becomes very thick, 30 to 45 minutes. Adjust salt and pepper as needed. Season with cayenne.

ANCIENT CHINESE SECRET SLOPPY JOES

Steps:

• Brown meat, onions & garlic, breaking up the meat until no longer pink.
• Place in Crock Pot and mix in all other ingredients.
• Leave on low heat 3-4 hours. (Can be served after 30 min, but it's nice to let the flavors meld together.
• Serve on buns.
• *Consider making your own buns #117281.
• *Adjust chili garlic sauce for more heat if you like it spicy!

CHINESE SLOPPY JOES

Steps:

• In a large skillet saute ground turkey.
• Break up pieces with a wooden spoon.
• Cook until no longer pink about 7-8 minutes.
• Drain any fat.
• Add tomato sauce, hoisin sauce, water, soy sauce, rice vinegar, garlic, ground ginger.
• Stir to combine.
• Simmer covered for 10 minutes.
• Stir occassionally.
• Divide mixture equally over 6 aplit roll bottoms.
• Sprinkle with sliced scallions.
• I sprinkle mine with some toasted sesame seeds.

SLOPPY JOES

Steps:

• Heat half the oil in a frying pan over a medium heat and crumble in the beef mince. Fry for 10 mins, breaking it up with a wooden spoon as you go, stirring until it browns all over. Tip onto a plate. Heat the rest of the oil in the same pan and fry the onion and pepper for 6-8 mins until softened. Sprinkle in the garlic granules, paprika and sugar, then return the mince and any resting juices back into the pan and stir everything together. Sizzle for 1-2 mins to combine.
• Splash in the vinegar, then stir through the ketchup and mustard. Pour over the stock and bring to a simmer, then turn down the heat to low and bubble everything gently for 15-20 mins until the mixture is thick and glossy. Taste and season if needed. To freeze, leave to cool completely, then tip into an airtight container or divide between freezer bags and freeze for up to three months. Defrost thoroughly in the fridge overnight and reheat in a pan until piping hot. Toast the burger buns in a hot pan, then fill with the sloppy joe mixture and top with chilli sauce, if you like.