In a large, deep skillet, heat canola oil until shimmering. Add onions, celery, chile sauce, garlic, ginger and a generous pinch each of salt and pepper. Cook over moderate heat, stirring occasionally, until the vegetables are softened, about 8 minutes.
Add ground chicken and pork and cook, stirring occasionally to break up the meat, until no pink remains, about 5 minutes. Stir in hoisin, tomatoes and lime juice, and bring to a boil. Simmer over moderately low heat, stirring occasionally, until thickened, about 20 minutes. Season with salt and pepper.
Spoon about 1/4 cup of sloppy Joe filling on the bottom half of each roll. Top with shredded lettuce and pickles.
Nutrition information per serving:
Calories 280 Fat 12 g Sodium 355 mg Saturated fat 4 g
Carbohydrates 29 g Calcium 38 mg
Protein 12 g Cholesterol 63 mg Dietary fiber 2 g
Diabetic exchanges per serving: 1 vegetable, 1 bread/starch, ½ other carb, 1 medium-fat meat, 1 ½ fat.
SLOPPY JOE PIE
Makes 4 servings.
Note: This flaky, one-skillet savory pie isn’t really a pie at all, in that it just has a top crust. But no one will miss the buns, guaranteed. Adapted from “The Big Book of Pies & Tarts.”
• 1 refrigerated pie crust, softened as directed on box
• 1 1/2 lb. bulk turkey or pork sausage
• 1 medium onion, chopped (1/2 c.)
• 1 c. frozen corn, thawed
• 1 c. chunky-style salsa