This easy vegan jackfruit kung pao is better than anything you'll get from a takeaway. The dry chillies deliver a hot and spicy kick, while the red peppers tone it down with a layer of sweetness. It's clean-tasting and fresh, and not in any way greasy or heavy. Serve on its own with rice, or with a selection of other dishes as part of a more elaborate meal.
Chinese takeout made at home? Yes please!
Ingredients:
Jackfruit: Tender Jackfruit, Purified Water.
Kung Pao Paste: Plum Sauce, Soy Sauce, Chilli Sauce, Dark Soy Sauce, Sugar, Fermented Soybean Paste (Water, Salt, Soybeans, Wheat Flour), Palm Oil, Dried Chilli, Sodium Benzoate, Xanthan Gum, Rice Vinegar, Yeast Extract, Spices.
Allergen Details: Soybean & Wheat. May contain peanut, tree peanut, sesame and wheat traces due to manufacturing methods used.
Shelf Life: 18 months. Keep in cool dry place. No refrigeration needed.
Nutritional Facts:
(Approximate values per 100gms)
Energy: 197.7 kcal
Protein: 1.4 gm
Total Carbohydrate: 9.1 gm
Total Sugar: 20.6 gm
Total Fat: 17.3 gm
Sodium: 1427.3mg
Directions for use:
FROM YOUR KITCHEN
- 2 tablespoon cooking oil
- 2 shallots (or 1 medium onion) (diced bite-sized)
- 1 large capsicum (bell pepper) (diced bite-sized)
- 5 cloves garlic (Julienne cut - long thinly sliced strips)
- 3 cm piece ginger (Julienne cut - long thinly sliced strips)
- 1 teaspoon chilli flakes (optional - include if you want spicy)
PREP
Mix 3 tablespoon Kung Pao sauce with jackfruit in a bowl.
Leave it for at least 10 minutes.
COOK
Step 1:
Heat cooking oil in wok (or heavy-bottomed pan) over medium flame.
Fry chilli flakes, garlic and ginger for 90 seconds.
This is meant to be a spicy dish but do feel free to add as much or as little chilli flakes as you like. Do not include chilli flakes if you do not want spicy.
Step 2:
Add marinated jackfruit, shallots and capsicum. Stir-fry 5 - 6 minutes.
Step 3:
Stir all Kung Pao sauce into the wok. Stir-fry for 2 minutes, until sauce has thickened.
Enjoy with hot rice!
