Hoisin Jackfruit

Sauce

  • 2 cloves minced garlic
  • 1/4 c peanut butter
  • 3 tbs brown sugar
  • 1 tbs rice vinegar
  • 2 tbs ginger powder
  • 1 tsp chili oil
  • 1/2 tsp sesame oil
  • 1/2 c coconut aminos or soy
  • 1 c water
  • 2 tbs tapioca starch

Jackfruit

  • 1 onion, sliced
  • 1 green bell pepper, sliced
  • 2 cans jackfruit
  • scallion to top

Directions

1. Soak jackfruit in water with a pinch of salt while you prepare sauce.


2. Mix sauce ingredients.  Set aside 3/4 for marinade and add 2 tbs tapioca or corn starch to remaining 1/4 of sauce.


3. Drain jackfruit. Squeeze with your hands to "shred." Add 3/4 hoisin sauce & marinate for 30+ mins (clean the kitchen, watch a show...whatever, I'm not checking up on you.)


4. Heat wok or pan on med high heat. Add 1 tbs cooking oil. Once hot, add jackfruit, onion, & pepper 1/2 at a time and fry until crispy. Once crispy bits have formed, deglaze with a splash of whatever -- beer, mirin, veg stock -- and add a scoop of starchy sauce. Cook for 2 mins and remove.

Enjoy with rice & extra vegs.

plant based hoisin jackfruit recipe