Asian-Sloppy Joes are old-school meets new-school. The sloppy joe vehicle stays the same, but it’s paired with a spicy kick from the chili garlic sauce, ginger and hoisin.
About a year ago this time, Lauren, one of my closest blogging pals, sent me a hand-written note in the mail with a huge and exciting announcement: SHE WAS WRITING A COOKBOOK!!
Fast-forward to today: her cookbook, Modern Comfort Cooking, is on sale nation-wide and featured in book shelves all over the country!
One of the many reasons I love Lauren’s blog, Climbing Grier Mountain, is because her website is full of the most creative, unique and flavor-forward recipes I’ve ever seen.
Lauren’s food photography is dark and moody and her food styling is straight out of a catalog. Pretty impressive for someone whose professional background is in the financial industry.
Modern Comfort Cooking features recipes such as Thai Chicken & Rice Casserole, Lebanese Margherita Lamb Pizza, Banh Mi Breakfast Tacos and more. It was nearly crippling trying to pinpoint ONE recipe to share with you all but I decided to go with the Asian-Style Sloppy Joes since who doesn’t love sloppy joes?!
To keep it kid-friendly, you can omit the chili garlic sauce, but I highly recommend you keep it in. Afterall, kids in Thailand, India and Mexico eat chilis right?? I keep telling my spice-adverse six year old that anyway. ;-)
Congrats on your beautiful book Lauren! I love you and I’m so proud of you!! Be sure to grab your copy today, friends!
Have you tried my
Asian Style Sloppy Joes?
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Asian Style Sloppy Joes
Ingredients
- 2 tablespoons clarified butter
- 1 cup yellow onion (chopped)
- 2 tablespoons chili garlic paste
- 1 tablespoon ginger (grated)
- 1 clove garlic (minced)
- 1 teaspoon kosher salt
- 1 teaspoon pepper
- 1 pound ground chicken thighs or pork
- ½ cup hoisin
- 1 tablespoon soy sauce
- ½ cup fire roasted diced tomatoes (drained )
- 1 tablespoon lime juice
- 4 brioche buns
- raw broccoli slaw (for garnish)
- shredded Napa cabbage (for garnish)
Instructions
- In a large skillet preheated to medium-high heat, add the clari ed butter, followed by the onion, garlic sauce, ginger, garlic clove, salt and pepper. Sauté the veggies, stirring often until they are softened, or about 5 minutes.
- Next, add the ground chicken to the skillet, breaking up the chicken with a wooden spoon. Cook the chicken until it is no longer pink, or for about 6 minutes. Then stir in the hoisin, soy sauce, tomatoes and lime juice. Bring the mixture to a boil and then a simmer over low heat for about 20 minutes, or until the sauce has thickened.
- Once the sauce is at your desired consistency, ladle some of the sloppy joe mixture on top of a brioche bun bottom. To give the sloppy joe some crunch, top it with raw broccoli slaw and/or Napa cabbage and top it with the remaining bun. Repeat the process until all the sloppy joes have been assembled!
Last Step:
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Liz’s Notes
Nutrition
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