Ingredients:
- Jackfruit
- Sesame oil
- Cornflour
Vegetables:
- Jackfruit
- Corn starch
- A red pepper
- A large carrot
- Bean sprouts
- Mangtout
- Ginger
Sauce:
- Soy sauce or tamari
- Rice wine vinegar
- Chinese 5 spice
- Sriracha sauce
- Agave syrup
- Cornflour
- Water
How to Make the Jackfruit Stir Fry
To make the jackfruit stir fry, I start by opening the tinned jackfruit and pouring it into a colander to strain. I then take each piece and squeeze it in my hands to remove as much water as possible and then tear into strips, and place into a bowl. I also try and remove any seeds that are still buried in the pieces of jackfruit.
Once you have all the strips ready in the bowl, I suggest patting down with a piece of kitchen paper to remove even more water. The more water you can remove from the jackfruit, the better.
Then sprinkle a tablespoon of cornflour onto the jackfruit and give the bowl a few tosses to coat the jackfruit evenly.
Then take a pan or a wok and add a tablespoon of oil. Add the jackfruit and fry for around 8 minutes on a medium/high heat until it starts to brown. Stir regularly to avoid burning.
Then remove the jackfruit from the wok and set aside.
Next prepare the veg that you are using by doing any washing, peeling and chopping that needs to be done. For this recipe I am using beansprouts, mangetout, red pepper and carrots.
Add some oil to the wok and stir fry the veg on quite a high heat for around 5 minutes. Keep the veg moving around regularly to avoid burning.
Prepare your sauce by adding the rice wine vinegar, tamari or soy sauce, agave syrup, Chinese five spice and sriracha sauce to a bowl along with 2 tbsp of water. Then add two tbsp of water to a cup along with a tbsp of cornflour. Mix these together until its a smooth milky liquid with no lumps and add to the sauce. Stir the sauce to mix all the ingredients together.
Pour the sauce over the veg and add back the jackfruit. Stir everything together and cook on a gentle heat for another few minutes to allow all the flavors to infuse.
Meanwhile prepare the noodles or rice according to the packet instructions. For this recipe I have used udon wheat noodles.
Vegan Chinese Jackfruit Stir Fry
Ingredients
For the jackfruit
- 220 g Jackfruit tinned
- 1 tbsp sesame oil
- 1 tbsp cornflour
For the Vegetables
- 120 g carrots chopped julienne style
- 80 g red pepper 1/2 a pepper
- 100 g mangetout
- 150 g beansprouts
- 1 tbsp ginger peeled and grated
- 1 tbsp sesame oil
For the Sauce
- 3 tbsp rice wine vinegar
- 3 tbsp soy sauce
- 2 tbsp agave syrup
- 1 tsp Chinese five spice
- 1 tbsp sriracha sauce
Noodles
- 250 g wheat noodles
Instructions
For the Jackfruit
- Drain the jackfruit and tear into shreds, removing any seeds. Place into a bowl. Pat down the jackfruit for extra dryness with a sheet of kitchen paper if you wish.
- Sprinkle 1 tbsp or cornflour over the jackfruit and toss to coat evenly
- Add 1 tbsp of sesame oil to a wok and fry the jackfruit over a medium/high heat for around 8 minutes, stirring regularly to avoid burning. Then remove from the wok and set aside.
For the Vegetables
- Add a tbsp of sesame oil to the pan and turn to a high heat. Add the peppers, carrots, beansprouts, mangetout and grates ginger on stir fry on a relatively high heat for around 5 minutes stirring regularly.
For the Sauce
- Add the rice wine vinegar, soy sauce, agave syrup, Chinese five spice and sriracha sauce to a bowl along with 2 tbsp of water.
- Add 2 tbsp of water to a cup along with 1 tbsp of cornflour. Stir until there is a milky liquid with a smooth consistency. Add to the bowl along with the rest of the sauce ingredients. Stir everything together,
To finish
- Add the sauce to the vegetables in the wok and add back the jackfruit. Stir together and cook on a gentle heat for another few minutes to allow the flavors to infuse.
- Serve with noodles or rice, cooked according to the packet instructions.
