Vegan Sweet and Sour Jackfruit - REVAMP BOSHTV

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