Sunday, June 10, 2018

Sticky Chinese Jackfruit (Vegan/Gluten Free)


This dish is one of those dishes that you end up making over and over again. Not only is it tasty, quick and easy, and even fairly healthy... it's also vegan and gluten free. 
From start to finish in about 10 minutes. Seriously. That's it. 
Serve it with some rice or noodles and *voila* super delicious side with your Chinese dinner!
Serve it with our Garlic Green Beans (Recipe HERE) for another great Chinese dish!


FYI - If you are not worried about it being gluten free then you can use "regular" soy sauce.


Sticky Chinese Jackfruit (Vegan/Gluten Free)

Ingredients
4 cloves garlic, minced
2 tsp ginger root, minced
1/4 cup soy sauce (I use gluten free)
1/4 cup maple syrup
1/8 cup rice vinegar
1 Tbsp Thai Sweet Chili Sauce
1 Tbsp cornstarch
2 Tbsp sesame oil
2 pkgs (2 X 200 gr) plain jackfruit (I used Upton's Naturals) 
2 Tbsp rice flour

Decoration
green onion
toasted sesame seeds

Directions
In a bowl, whisk together garlic, ginger, soy sauce, maple syrup, rice vinegar, Thai sweet chili sauce, and cornstarch. Set aside.
Heat oil in a large skillet over medium high heat. Place the jackfruit in a bowl and sprinkle with the rice flour. Toss gently to coat. 
Place the jackfruit in a single layer in the hot pan. 


Cook for about 1 to 2 minutes, then flip over. 
Pour the marinade over the jackfruit and lower heat to medium low. Once it starts to bubble, gently stir the jackfruit to coat. 


Once all the pieces are coated and sauce has thickened, remove from heat and serve immediately. 


Sprinkle with sliced green onions and sesame seeds, if desired. 


One of those dishes that isn't going to win any beauty prizes BUT, as we all know, that doesn't mean it won't win all the tastiness prizes!
It's quite rich so a little goes a long way. And, when served on rice, the amount above makes about 7 servings, give or take, if served with other dishes as part of a meal.... 

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