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....
This is delicious, easy, and made with simple ingredients yet so flavorful vegan dish! Thank you for the recipie!
ReplyDeleteSauce was delicious, not the jackfruit! Will use mushrooms instead next time.
ReplyDeleteI used jackfruit from a tin and plain flour instead of rice flour, it was really great. The bits that browned well before adding the sauce were best. We've had a similar sauce with tofu a few times, but its much nicer with the jackfruit! My meat-eating partner loved it too and said "I wasn't looking forward to this, but I should trust you more", which had me laughing to myself. Thank you for a great recipe, we will definitely have this again.
ReplyDelete