A twist on traditional san choy bau, this version features the wonderfully versatile jackfruit bundled up with crunchy vegetables in fresh lettuce leaves. It’s a great appetiser or can even make for a light and fast weeknight dinner and is the ultimate healthy meal.
Serves: 4
GF, VG
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- 1 tbsp fresh ginger, grated
- 2 garlic cloves, finely chopped
- ½ red onion, thinly sliced into crescents
- ¼ cup liquid vegetable stock or water
- 2 tins young jackfruit, rinsed well, seeds removed & chopped into a mince
- 1 cup celery, finely diced
- 2 cups carrot, cut into very thin strips
- 4 dried Shiitake mushrooms, soaked and thinly sliced
- 2 tbsp Medjool dates, pitted & finely chopped
- 3 tbsp soy sauce
- 1 tbsp maple syrup
- Salt & pepper, to taste
- 1 cup bean sprouts
- To Serve
- 1 Iceberg lettuce, leaves separated under running water, then place in the fridge to crisp
- 2 red chillies, sliced
- 1 cup fresh coriander leaves
Method
- Heat a wok over a high heat. Add the ginger, garlic and onion and sauté for a min. Add the water and stir-fry until the water evaporates. Add the minced jackfruit and mix well.
- Add the celery, carrot, Shiitake mushrooms and chopped dates, then mix well. Add the soy sauce and maple syrup and stir well. Season with salt and pepper to taste. Add the bean sprouts and mix well.
- Serve a small amount of mixture in each lettuce cup, topped with freshly sliced chilli and coriander leaves.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
