Jackfruit Stir Fry

A few weeks ago (or was it a few months?) jackfruit pulled pork recipes where everywhere. Having tasted jackfruit before I was a little skeptical about the “meatiness” of it. Still, I jumped on the band-wagon, and I have to say, I’m quite happy with the result.

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First, you need to know that you can find jackfruit of the “green and young” variety as well as the “yellow and ripe” type. For savoury dishes, people usually stick with the green type which is kept in brine (salty water). I found mine canned at my local Asian market for around 2$ a can.

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Alright, now, after surfing the internet for some inspiration, I quickly realized that most recipes required some kind of BBQ sauce for the “pulled-pork” imitation in big quantities. As BBQ sauce is not my favourite, I tried a more simple stir fry seasoning.

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Keeping in mind that jackfruit is not protein rich, I also decided to add some chickpeas to it to have a more filling meal.

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Here is what you need:

  • 1 can (19 oz.) of young green jackfruit in water or brine, drained
  • 1 can (19 oz.) of chickpeas, drained
  • 1 small yellow onion, chopped
  • 1 tbsp oil or water
  • 2 tbs of soy sauce
  • 2 tbs sugar
  • 1 tbs sesame oil
  • 1/2 tsp of sriracha sauce (or more if you like)- this is optional
  • a bunch of green onions (4-5 heads), chopped
  • sesame seeds to garnish

Here is what you do:

  1. In a skillet, heat the oil and add the onions. Saute until translucent.
  2. Add the jackfruit and turn over once in a while until the fibers start to separate. I used the back of a wooden cooking spoon to press on the pieces to make them come apart. This gives jackfruit it’s pulled-pork texture.
  3. Add the chickpeas and mix until they are warm.
  4. Add the soy sauce, sugar, sriracha and sesame oil and mix until everything is well coated.
  5. Add the green onions and give a quick  stir before serving. Garnish with sesame seeds.

The simplicity of the seasoning really helps bring out the slightly sour flavour of the jackfruit while giving everything a nice sweet and salty taste. The green onions bring some freshness to the mix, while the sesame oil and seeds round everything up.

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We served this with some rice-filled tofu pockets and a young pea shoots salad. The tofu pockets really make this meal look fancier than it is, while adding a little bit of protein, and tackling into the sweet-and-salty front. It really went well with the jackfruit stir fry.

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So, does jackfruit taste like meat? In my opinion, not really. However, I think it brings a nice variety to any stir fry and really has a fun texture to look at. The appearance more than the taste is reminiscent of meat for me. I really enjoyed this, and I think jackfruit will become a staple can in my pantry.

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Let me know what’s your favourite jackfruit recipe that I should try out and if you try this one out!

BEWARE: Quick Tip Gone Wrong

Sunday morning I was really happy to find this trick… here is what I first wrote about it:

Usually, Sunday is our day when we prepare all our food for the week so that we don’t need to cook too much after work.

This Sunday morning however, we made a horrible discovery: we forgot to soak our chickpeas and other beans! So, if this ever happens to you, do not panic. Here is a quick tip to save you from waiting 10 hours…

1) Put your peas into a large sauce pan and add water so that the water level is about 1 1/2 inch above the beans.

2) Bring the water to a boil and let boil for about 2 minutes.

3) Cover, and let soak for an hour.

Now your beans are ready to be cooked, just like if they had been soaked for 10 hours!
Hooray!

However, when we did cook the chickpeas, tasted and approved their cooking, and thought they were ready to process into delicious hummus, we had a problem. Our blender would not blend them. No that’s not true, our blender DIED in the process of trying out to blend them. So no more blender 😦  and when we tasted the paste, we realized that it was powdery and sticking to the palate, just like a green banana would feel. This was the not-so-good- taste of uncooked chickpeas… Deception.

We really thought this was a cool trick, but I don’t think we will try it again. We will stick to the good old waiting 10 hours. We really don’t understand how we could have thought the chickpeas were cooked when they were still so raw. Mysteries of the kitchen…

Did you have any problem with this trick?