Jackfruit Chop Suey with Rice
2 tsp garlic
2 tsp ginger
1 x capsicum
½ cup frozen peas
1 x 400g can of jackfruit
4 tbsp soy sauce
Salt and pepper
Finely dice garlic, ginger, onion, capsicum, and mushrooms.
Heat a frying pan on medium heat. Once the pan is at temperature, pan-fry onion, capsicum and mushrooms for 5 minutes.
Drain the can of jackfruit and either use your hands or a tea towel to squeeze out as much water as possible from the jackfruit.
Slice the jackfruit to resemble shredded chicken.
Add the jackfruit, garlic and ginger to the vegetables cooking in the pan with 2 tablespoons of soy sauce. Continue cooking for a further 5 – 10 minutes covered.
Boil a jug or a pot of water. Add the vermicelli to the boiled water in a bowl or pot. Allow to soak in the water for 5 minutes. Once the vermicelli is translucent, cut the noodles using a kitchen scissors before draining the water.
After 5 – 10 minutes of the jackfruit and vegetables cooking, add the frozen peas and continue cooking covered until peas are done. Season with salt and pepper; add the vermicelli and the last 2 tablespoons of soy sauce. Stir together in the pan, taste and add extra seasoning and soy sauce if desired.
Serve with cooked rice.
TIP: This recipe is flexible with the type of vegetables you can use, such as, frozen mixed vegetables, carrots, celery, spring onions, sliced cabbage, broccoli, silverbeet and taro leaves (pre-cooked) are others.
To increase the protein content, ½ cup cooked brown lentils or cooked black beans could be added to this recipe.
Contributor: Rosie Pukeiti