Feenie updates Sloppy Joes with Asian hoisin, garlic and ginger

Rob Feenie, Vancouver chef and father of three, updates sloppy joes with an Asian twist. Adapted from Rob Feenie’s Casual Classics: Everyday Recipes for Family and Friends. Double the recipe if you like.

Feenie favours Portuguese potato buns or brioche, but use any soft bun (or sliders if you want smaller portions) warmed 10 seconds in the microwave or lightly toasted. Or eat this sloppy-joe mixture with pasta for Asian-style spaghetti, or serve it with mashed potatoes as a main course.

Star Tested Cabbage-Cilantro Slaw: 1 cup (250 mL) shredded green

cabbage 2 tbsp (30 mL) chopped cilantro 1tbsp (15 mL) seasoned rice vinegar 1-1/2 tsp (7 mL) light soy sauce

Juice of 1/2 lime 1 tbsp (15 mL) extra-virgin olive oil Asian Chili Mayo: 1/2 cup (125 mL) mayonnaise 2 tbsp (30 mL) Asian chili sauce (sambal oelek, chili-garlic, sriracha) Asian Sloppy Joes: 1 tbsp (15 mL) extra-virgin olive oil 1 medium red onion, finely diced 1-1/2 tsp (7 mL) each: minced garlic, minced ginger 1 stalk celery, finely diced 1-1/2 tsp (7 mL) Asian chili sauce (sambal oelek, chili-garlic sauce or sriracha)

1 lb (450 g) lean ground beef, lean ground pork, ground chicken or ground turkey 1/2 cup (125 mL) hoisin sauce 1/2 cup (125 mL) chopped fresh tomatoes or drained, diced canned roma (plum) tomatoes

2 tbsp (30 mL) chopped cilantro Juice of 1/2 lime 1 tsp (5 mL) fine sea salt

1/4 tsp (1 mL) black pepper 4 soft buns, warmed For slaw, in medium bowl, combine cabbage and cilantro.

In small bowl, whisk together vinegar, soy, lime and oil.

Just before serving, pour vinaigrette over cabbage mixture. Toss lightly.

For mayo, in small bowl, stir together mayo and Asian chili sauce.

For sloppy joes, heat large nonstick skillet on medium-high. Add oil, swirling pan to coat. Add onion, garlic, ginger, celery and Asian chili sauce.

Cook, stirring, until onions are translucent, about 5 minutes. Add meat.

Use wooden spoon to break meat into small pieces. Cook, stirring often, until meat is no longer pink, 6 to 8 minutes. Pour off and discard any fat from meat.

Add hoisin, tomatoes, cilantro and lime. Season with salt and pepper. Reduce heat to medium-low. Simmer, uncovered, 20 to 25 minutes, stirring occasionally.

To serve, arrange bottom halves of buns on individual plates. Slather each with about 1 tbsp (15 mL) mayo, or to taste. Spoon about 1/2 cup (125 mL) sloppy joe mixture, or to taste, on top of each bun. Cover with about 2 to 3 tbsp (30 to 45 mL) slaw or to taste. Finish with top halves of buns.

Serve immediately. Refrigerate any leftover meat, slaw and mayo, separately, in airtight containers for up to 2 days.

Makes 4. Star-tested by Michele Henry mhenry@thestar.ca