Food & dining

sunday supper

Recipe for spicy sloppy Joes

Karoline Boehm Goodnick for The Boston Globe

Serves 4 with leftovers


1tablespoon sriracha
¼cup cider vinegar
2teaspoons granulated sugar
2tablespoons sesame oil
1head Napa cabbage, thinly sliced
¼head red cabbage, thinly sliced
2carrots, grated
1bunch scallions, thinly sliced
¼cup chopped fresh cilantro
Salt and black pepper, to taste

1. In a bowl large enough to hold the slaw, whisk the sriracha, vinegar, sugar, and sesame oil.

2. Add the Napa cabbage, red cabbage, carrots, scallions, cilantro, salt, and black pepper. Toss well. Taste for seasoning and add more salt, if you like. Set aside 2 cups of slaw for the enchiladas.



3tablespoons canola oil
2pounds ground beef
2medium onions, chopped
Salt and pepper, to taste
2cloves garlic, finely chopped
8ounces button mushrooms, chopped
1tablespoon Chinese 5-spice powder
¼cup Thai red curry paste
2tablespoons brown sugar
2tablespoons soy sauce
Dash of sriracha
¼cup sweet chile sauce
1can (28 ounces) chopped tomatoes
¼cup chopped fresh basil
¼cup chopped fresh cilantro
4soft hamburger buns, split

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1. In a large skillet with a heatproof handle over medium heat, heat 1 tablespoon of the canola oil. Add the ground beef and cook, breaking up the meat, for 5 minutes or until browned. With a slotted spoon, remove the meat from the pan and transfer to a bowl. Discard the fat and wipe out the pan with paper towels.

2. Return the skillet to medium heat. Add the remaining 2 tablespoons of oil and when it is hot, add the onions and a generous pinch of salt. Cook, stirring, for 8 minutes. Add the garlic and mushrooms and cook, stirring, for 3 minutes, or until mushrooms release their juices. Add the 5-spice powder, curry paste, brown sugar, soy sauce, sriracha, chile sauce, and tomatoes. Stir well. Return the beef to the pan.

3. Bring to a boil, lower the heat, and simmer for 10 minutes, stirring occasionally. Add the basil and cilantro. Set aside 4 cups of the beef mixture for the enchiladas. Spoon ½ cup of the remaining beef mixture onto each bun. Top with slaw.

Jaclyn Fishman