Sweet and Sour Jackfruit

0:35 m

Crispy, meaty jackfruit tossed with some pineapples, peppers and a tangy sweet and sour sauce. We've made your favourite Chinese fakeaway even better by making it entirely plant-based!

Start cooking ➞




For the sweet and sour sauce

<item-todo-done>3 ½ tbsp rice vinegar<item-todo-done><item-todo-done>3 tbsp brown sugar<item-todo-done><item-todo-done>2 tbsp toasted sesame oil<item-todo-done><item-todo-done>1 tbsp cornflour<item-todo-done>

For the stir-fry

<item-todo-done> The juice of 1 x 400g can of tinned pineapple<item-todo-done><item-todo-done>1 red onion<item-todo-done><item-todo-done>1 tsp onion powder<item-todo-done><item-todo-done>2 tbsp ketchup<item-todo-done><item-todo-done>2 inches of ginger<item-todo-done><item-todo-done>1 tsp garlic powder<item-todo-done><item-todo-done> vegetable oil for frying<item-todo-done><item-todo-done>1 tbsp water<item-todo-done>

For the crispy jackfruit

<item-todo-done>1 400g tin of pineapple<item-todo-done><item-todo-done>1 green pepper<item-todo-done><item-todo-done>125g cornflour<item-todo-done><item-todo-done>1 tsp Chinese 5 spice<item-todo-done><item-todo-done>130ml water<item-todo-done><item-todo-done>2 x 400g can(s) of jackfruit<item-todo-done>

To serve

<item-todo-done> reserved spring onion slices<item-todo-done><item-todo-done> pinch of sesame seeds<item-todo-done><item-todo-done>250g basmati rice cooked - or 1x 250g bag of microwaveable rice<item-todo-done><item-todo-done>1 spring onion<item-todo-done>

Before you start

Frying pan | Wok | Kitchen paper | Saucepan (if cooking rice from scratch) | 2 medium bowls | Sieve

Make your sweet and sour sauce

  • Strain the pineapple from the tin, and add the juice and remaining sauce ingredients into a bowl
  • Mix well to combine until the sugar is dissolved

Prep your veg and rice

  • Chop the strained pineapple into large bite-size chunks
  • Deseed and chop the pepper into large bite-size chunks
  • Peel and chop the red onion into large bite-size chunks
  • Peel and rough chop the ginger
  • Finely slice the spring onion (keep aside as a final garnish)
  • Cook rice according to package instructions

**Make the crispy jackfruit coating **

  • Drain the jackfruit from the tin and halve any particularly large pieces so everything is roughly the same size
  • In a bowl, mix together the cornflour, Chinese five spice, onion and garlic powder and water | Mix together until it forms a thick-ish creamy consistency
  • Stir in the larger chunks of jackfruit until it’s all well coated (discard any really thin stringy bits)

**Fry your jackfruit **

  • Heat the frying pan with enough vegetable oil to coat the base of the frying pan by around 2cm, over medium heat
  • Add the coated jackfruit pieces with a bit of the batter poured over, and fry until crispy
  • Keep mixing the batter in the pan around the jackfruit every so often, so that it coats all the jackfruit pieces as they crisp up
  • Set aside on kitchen paper to drain excess oil

**Finish your stir-fry **

  • Heat your sesame oil over a wok on medium-high heat
  • Add the red onion, ginger, green pepper and fry until softened
  • Add the sweet and sour sauce, and stir well to coat all the vegetables
  • Add the pineapple chunks
  • Stir and simmer the sauce until it makes a delicious sticky sauce
  • Add the fried jackfruit and toss in the sauce to coat
  • Serve immediately with rice and garnish with the sliced spring onions and sesame seeds
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