Pulled Hoisin Jackfruit
Serves: 2-3 Cups
Prep Time: 5 min
Cook Time: 15 min
1 500 gr tin Green jackfruit in brine or water.
2 Tbsp coconut aminos, soy or tamari sauce
2 tbsp hoisin sauce
Juice of one half lime
2 tbsp Sesame seed or olive oil)
1-2 Chopped garlic cloves
1/2 Tbsp Ginger, grated
1/2 White onion, chopped
1 Tbsp Rice vinegar
Crushed peanuts and Cilantro to top
Drain and rinse green jackfruit. Then remove the stem ( the hard bit ) and shred with a fork or fingers & chop stems into small pieces.
Bring a large skillet to high heat. Add sesame or olive oil. Ince the oil is hot add onion and saute until soft and fragrant ( about 4-5 min). Add garlic and ginger and cook for another 2 min.
Lower heat to medium and add coconut aminos or soy, rice vinegar, lime juice and stir for 2 min coating all the onions, garlic and ginger.
Add jackfruit and stir until well combined. Cook for 8 to 10 min until jackfruit its dark and soft.
Transfer to a bowl and top with crushed peanuts and cilantro.Add to buns, salads, wraps or sandwiches.
Note: Keep on an airtight container for up to 6 days in the fridge.