Recipe Worth Noting | Teriyaki Sloppy Joes
This recipe (from an old issue of Everyday With Rachael Ray magazine) was such a hit in my home, it has been requested again! So I thought i would share this yummy (and healthy) twist on an old favorite with all of you… enjoy!
2 tablespoon 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**
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.
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.
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.
*If you’re like me and usually only have baby carrots on hand, save your fingers from shredding along with the carrots by poking them with an ice pick or skewer before hitting them with a vegetable peeler.
**I substituted whole wheat burger buns to stick with whole grains.