Chinese Broccoli & Jackfruit Stir-Fry ****

Broccolini & Jackfruit Stir-Fry

 

Marinade:

2 Tbsp Sesame Oil

2 Tbsp Coconut Aminos

1/2 Tbsp Rice Wine Vinegar

1 Tbsp Fresh Ginger, grated

4 Cloves Garlic, minced or pressed

Smoked salt to taste


Stir-Fry: 

10 oz Young Jackfruit 

1 Sweet Onion, sliced 

2 Cloves Garlic, minced or pressed 

1 Head Broccolini, chopped

½ bunch Skinny Asparagus, sliced on the diagonal in 1” pieces

10-12 Baby Bells Mushrooms, sliced

Avocado Oil 

Sesame Seeds

In a small bowl, whisk together all marinade ingredients. 

Drain and rinse jackfruit, pat dry, then pull apart into thin strands, 

discarding seed pods, and add to the marinade, mixing well. Let 

stand for 30 minutes or marinate overnight in the fridge.




Heat a large pan or wok on medium heat, then spray with avocado 

oil. Add onion and sauté until translucent.  Add garlic.  Add 

broccolini, asparagus, and mushrooms; sauté, stirring occasionally 

for 3-4 minutes. Add about a tablespoon of water, cover the pan 

with a lid immediately, and steam for 1-2 minutes, until just tender.

Transfer the vegetable mixture into a separate bowl.

Add a bit more avocado oil to the same pan, then add jackfruit. 

Stir-fry jackfruit for a few minutes, stirring occasionally, until it 

begins to crisp.

Add back the vegetable mixture to the pan and mix.  Sprinkle with 

sesame seeds.

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