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Pulled Jackfruit San Choy Bau Recipe

written by Christie Connelly

vegetarian dinner eatwell

Pulled Jackfruit San Choy Bau Recipe

Credit: Christie Connelly

Jackfruit is most famous for being vegan pulled “pork” in BBQ sauce, but I thought I’d use the pulled idea and take the sauce flavours in another direction. The texture is absolutely perfect with the Oriental mushrooms, as the jackfruit has a similar mouth feel and soaks up the sauce, too, like mushrooms do. Make this more substantial by serving with rice noodles in the lettuce cups if you like.

Serves: 4

Ingredients

Method

  • 1 tbsp peanut oil
  • 1 onion, diced
  • 3 cloves garlic, diced
  • 5cm piece ginger, peeled & grated
  • 565g tin young green jackfruit in water or brine (not syrup), drained & coarsely chopped
  • 100g enoki mushrooms, pulled apart & cut in half
  • 4 fresh shiitake mushrooms, diced
  • 3 tbsp kecap manis
  • 3 tbsp oyster sauce
  • 1 tsp sesame oil
  • ¼ tsp white ground pepper
  • 2 spring onions, sliced
  • 1 chilli, diced
  • 1 cup bean sprouts
  • 1 carrot, peeled & grated
  • Lettuce leaves & lime wedges, to serve
  1. Add oil and onion to saucepan with lid and cook over medium heat until translucent. Add garlic and ginger and cook for 1 min more. Add chopped jackfruit, enoki and shiitake mushrooms and ¼ cup water and cover with lid for 3 mins to steam and soften fruit.
  2. Remove the lid and use 2 forks to pull pieces of jackfruit apart into strips. Increase heat to high and cook until all liquid has evaporated. Take off heat.
  3. Stir in kecap manis, oyster sauce, sesame oil and white pepper until well combined.
  4. Serve in lettuce cups topped with spring onion and chilli, with beansprouts, carrot and lime wedges on the side so guests can help themselves.




  

Christie Connelly

Christie publishes the popular Australian food blog Fig & Cherry featuring healthy, family-friendly meals and sweet treats with mouth-watering photography to match. Christie draws recipe inspiration from her Hungarian and Lebanese heritages, her travel adventures and, of course, the amazing fertile soil of the Northern Rivers with its abundance of local organic fruits, vegetables, delicious native produce and healthy free-range-reared animals. Her passion is educating parents, grandparents and carers how to shop for, prepare and cook healthy, nutritious food and to encourage children to enjoy it as well.

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