. five-spice pulled jackfruit .

Today’s ingredient is…

20170306_130306 (2)Jackfruit!

20170306_130337 (3)This is the brand of canned jackfruit I used in this recipe. It’s available in almost all ethnic/oriental markets.

I’m sure by now, everyone in the veg*an community heard of jackfruit as a perfect meat substitute. Although I don’t consider myself in either of those categories, I love to explore plant-based options that are sustainable/cruelty-free.

20170306_132549 (2)Most jackfruit recipes revolve around barbecue or tacos. I wanted something more oriental, so I searched around the web for inspirations. When I found a good recipe, it just happened to be from one of my favorite bloggers, Mipa Lee!

Anyways, I basically recreated her but adjusted the amounts of a few of the ingredients. Like Mipa, I recommend pairing this with steamed mantou buns. Unfortunately, I didn’t have some on hand, so I just settled for sticky rice on the side.

Five-spice Pulled Jackfruit (serves 2)


1 (20 oz) can young jackfruit in brine
1 TBSP grapeseed/olive oil 
1 medium onion, sliced
1/2 TBSP minced ginger
1 TBSP minced garlic
1/2 carrot, thin chunks
1 tsp five-spice powder
2 tsp hoisin sauce
1 TBSP soy sauce/tamari
1 tsp sesame oil
black pepper, to taste
chopped green scallions (optional)


  1. Drain and rinse the can of jackfruit. Chop and discard the tough core (pointy part).
  2. Shred the ‘meaty’ part of the jackfruit to replicate the texture of meat. Set aside.
  3. Place a pan on medium heat and add the grapeseed/olive oil.
  4. Once the oil is heated, add the garlic and ginger. Stir the two around for about 2 minutes, making sure they don’t burn.
  5. Add in the onion and carrot, then sautee for about 5 more minutes.
  6. Add the jackfruit and cook for another 5 minutes.
  7. Sprinkle the five-spice powder over the veggies and continue to stir to evenly coat the surface area.
  8. In a small bowl, mix to combine the hoisin, soy sauce/tamari, and sesame oil. Pour over the veggies and jackfruit.
  9. Cook until all the sauce is absorbed by the other ingredients. Season with black pepper to taste.
  10. Remove the pan from heat. Divide a portion onto a plate and garnish with green scallions.
  11. Enjoy!

20170306_132609 (3)


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