Sloppy Junzos

This is an Asian variation of Sloppy Joes.  I named is “Sloppy Junzos” after the husband of my friend Masaye Okano.

  • 1 bunch green onions, roots removed and chopped
  • 1 carrot, peeled and finely chopped
  • 1 small green pepper, stemmed, seeded and finely chopped
  • 1 tsp canola oil
  • 1 pound ground pork
  • 2 garlic cloves, peeled and minced
  • 2 tbsp fresh ginger, peeled and minced
  • 1/2 cup teriyaki sauce
  • ¼ cup sherry
  • 1 ½ cups water
  • 2 tsp cornstarch
  • 1 tbsp sesame oil
  • 1 pound cleaned baby spinach leaves
  • 1 tsp canola oil
  • Six hamburger buns (preferably King’s Hawaiian bread)
  • Sesame seeds


Heat 1 tsp canola oil in a wok or sauté pan over medium high heat.  Add white part of green onions, carrot and green pepper and sauté until vegetables are soft.  Add ground pork, garlic and ginger and keep stirring until pork loses its pink color.  Blend teriyaki sauce, sherry, water and cornstarch, and chopped green onions (green part) until cornstarch is dissolved.  Add liquid to the pan and keep stirring until thickened.  Add sesame oil.  Scoop mixture into a bowl and keep warm.  Wipe the pan clean, heat up the canola oil over high heat and stir fry the spinach until just wilted.

Top bottom of each bun half with 1/6 of the sautéed spinach and then the pork mixture.  Sprinkle with sesame seeds and top with the other bun half.  Serve immediately.  Makes 6 servings.

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