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