Chinese Jackfruit Stir Fry

Chinese jackfruit stir fry is so easy to make and it takes just 20 minutes! It’s also a great vegan beef and broccoli recipe, that utilises a vegan Chinese brown sauce plus a little bit of Chinese 5 spice.

Course Dinner

Cuisine Chinese

Diet Vegan

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 231kcal

Author Jess & Dan

Ingredients

For the stir fry sauce:

4 tablespoon light soy sauce
2 tablespoon dark soy sauce
2 teaspoon rice wine vinegar
2 teaspoon brown sugar
1 teaspoon Chinese five spice

For the stir fry:

4 cloves garlic – crushed
1 tablespoon fresh ginger – chopped finely
1 teaspoon chilli flakes
500 g young jackfruit – drained weight
300 g broccoli – chopped into bite size florets
4 tablespoon cashews

Optionally, to serve

200 g rice noodles

Metric - US Customary

Instructions

Rinse and drain the jackfruit, and remove any unwanted parts like the jackfruit seeds or any hard ‘skin’ like pieces that are often attached to the jackfruit seeds.
500 g young jackfruit
Pop a wok onto a high heat and then add a splash of oil. Fry the jackfruit in the hot oil for 5 minutes until softened and slightly brown.
Next add the minced garlic, ginger and chilli flakes for a minute.
4 cloves garlic, 1 tablespoon fresh ginger, 1 teaspoon chilli flakes
Pop in the cashews and broccoli for 4 minutes or so, until the broccoli is piping hot but still crunchy.
4 tablespoon cashews, 300 g broccoli
Pour in the light and dark soy sauce, rice wine vinegar, sugar and Chinese five spice. Stir really well so that everything is tossed in the stir fry sauce and it’s piping hot.
4 tablespoon light soy sauce, 2 tablespoon dark soy sauce, 2 teaspoon rice wine vinegar, 2 teaspoon brown sugar, 1 teaspoon Chinese five spice
Serve with rice noodles, wheat noodles or rice for a full meal. Or serve as part of a vegan Chinese feast!
200 g rice noodles

Notes

Nutritional information does not include the optional rice or noodles for serving.
Stick to 1 teaspoon of Chinese five spice. It packs a punch. Once you have tasted the stir fry you could add a little bit more, but we don’t think it needs it!
This recipe will keep in the fridge for 3 days in an airtight container. Reheat in the microwave or on the hob and make sure it is piping hot before serving.
We do not recommend freezing this Chinese jackfruit stir fry. It is best eaten fresh.

Nutrition