Sweet and Sour Jackfruit
- Simple
- 0:35 m
- 20 ingredients
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!
Serves: 4
Ingredients
For the sweet and sour sauce
- 3 ½ tbsp rice vinegar
- 3 tbsp brown sugar
- 2 tbsp toasted sesame oil
- 1 tbsp cornflour
For the stir-fry
- The juice of 1 x 400g can of tinned pineapple
- 1 red onion
- 1 tsp onion powder
- 2 tbsp ketchup
- 2 inches of ginger
- 1 tsp garlic powder
- vegetable oil for frying
- 1 tbsp water
For the crispy jackfruit
- 1 400g tin of pineapple
- 1 green pepper
- 125g cornflour
- 1 tsp Chinese 5 spice
- 130ml water
- 2 x 400g can(s) of jackfruit
To serve
- reserved spring onion slices
- pinch of sesame seeds
- 250g basmati rice cooked - or 1x 250g bag of microwaveable rice
- 1 spring onion
Before you start
Frying pan | Wok | Kitchen paper | Saucepan (if cooking rice from scratch) | 2 medium bowls | Sieve
Step 1
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
Ingredients
- The juice of 1 x 400g can of tinned pineapple
- 3 ½ tbsp rice vinegar
- 3 tbsp brown sugar
- 1 tbsp cornflour
Step 2
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
Ingredients
- 1 400g tin of pineapple
- 1 green pepper
- 1 red onion
- 2 inches of ginger
- 1 tbsp water
Step 3
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)
Ingredients
- 125g cornflour
- 1 tsp Chinese 5 spice
- 130ml water
- 1 tsp onion powder
- 2 x 400g can(s) of jackfruit
- 2 tbsp ketchup
- 1 tsp garlic powder
Step 4
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
Step 5
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
Ingredients
- reserved spring onion slices
- pinch of sesame seeds
- 2 tbsp toasted sesame oil
- 250g basmati rice cooked - or 1x 250g bag of microwaveable rice
- 1 spring onion
- vegetable oil for frying