- 2 tablespoons extra virgin olive oil (EVOO), divided
- 1 bunch scallions, thinly sliced
- 1 carrot, shredded
- 3 cloves garlic, finely chopped, divided
- 1 pound ground pork
- 4 tablespoons teriyaki sauce, divided
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 1 pound Swiss chard, rinsed, dried and thinly sliced crosswise
- 4 soft sesame burger buns, split and toasted
- Pre-heat the broiler.
- In a large, heavy skillet, heat 1 1/2 tablespoons EVOO over medium heat. Add the scallions, carrot and half of the garlic and cook, stirring, until slightly softened, about 2 mintues. Move the veggies to the perimeter of the pan, add the pork to the center and cook over hight heat, breaking the meat into clumps and turning occasionally until it begins to brown, about 5 minutes.
- In a cup, combine 1/2 cup water, 3 tablespoons teriyaki sauce, the oyster sauce and cornstarch; pour over the pork and cook, stirring, until thickened, 1-2 minutes. Transfer the pork mixture to a bowl and keep warm.
- In the same skillet, add the remaining garlic and the remaining 1/2 tablespoon EVOO and cook over medium heat for 1 minute. Add the Swiss chard and remaining 1 tablespoon teriyaki sauce and stir fry until wilted, about 3 minutes. Divide the chard among the bun bottoms. Spoon the pork mixture on top and cover with the bun tops. Serve with knives and forks.
Recipe by Tracey Seaman, Test Kitchen Director, Every Day with Rachael Ray. Reprinted with permission from Every Day with Rachael Ray.