Jackfruit is most famous for being vegan pulled “pork” in BBQ sauce, but I thought I’d use the pulled idea and take the sauce flavours in another direction. The texture is absolutely perfect with the Oriental mushrooms, as the jackfruit has a similar mouth feel and soaks up the sauce, too, like mushrooms do. Make this more substantial by serving with rice noodles in the lettuce cups if you like.
Serves: 4
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Servings
4
Prep time
Cook time
Recipe
Ingredients
- 1 tbsp peanut oil
- 1 onion, diced
- 3 cloves garlic, diced
- 5cm piece ginger, peeled & grated
- 565g tin young green jackfruit in water or brine (not syrup), drained & coarsely chopped
- 100g enoki mushrooms, pulled apart & cut in half
- 4 fresh shiitake mushrooms, diced
- 3 tbsp kecap manis
- 3 tbsp oyster sauce
- 1 tsp sesame oil
- ¼ tsp white ground pepper
- 2 spring onions, sliced
- 1 chilli, diced
- 1 cup bean sprouts
- 1 carrot, peeled & grated
- Lettuce leaves & lime wedges, to serve
Method
- Add oil and onion to saucepan with lid and cook over medium heat until translucent. Add garlic and ginger and cook for 1 min more. Add chopped jackfruit, enoki and shiitake mushrooms and ¼ cup water and cover with lid for 3 mins to steam and soften fruit.
- Remove the lid and use 2 forks to pull pieces of jackfruit apart into strips. Increase heat to high and cook until all liquid has evaporated. Take off heat.
- Stir in kecap manis, oyster sauce, sesame oil and white pepper until well combined.
- Serve in lettuce cups topped with spring onion and chilli, with beansprouts, carrot and lime wedges on the side so guests can help themselves.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
