Makes: 8 | Preparation: 60min | Cooking time: 12min |
INGREDIENTS
See "How to make Bao Buns" - These buns also freeze well if you want to make more.
2 x 410 g cans of green/young jackfruit - drained
2 small spring onions/shallots, sliced
4 tsp minced ginger or freshly grated if you have it
3 garlic cloves, finely chopped or 1 1/2 - 2 tsp minced garlic
4 tsp tamari/soy sauce
1 Tbsp rice vinegar
2 Tbsp hoisin sauce (plus extra to serve)
2 tsp brown sugar or rice malt syrup
2 Tbsp peanut oil, for frying (use rice bran if you don't have peanut or allergic to peanuts)
1 1/2 tsp Chinese Five Spice
Other Condiments
sliced fresh chilli, sriracha sauce or chiu chow chilli oil
kewpie mayonnaise (or get the sriracha kewpie, it's great on these)
cucumber, cut into batons
daikon cut into batons
pickled carrots (see recipe)
red cabbage, shredded finely
roasted (unsalted) peanuts, crushed or chopped
spring onion, sliced finely
fresh coriander
PREPARATION
Open the can of jackfruit and drain it. Cut the firm, pointy ends off each triangular piece of jackfruit (you can still use them if you wish) and squash each piece of jackfruit gently so that it separates into individual strands and soaks up more of the cooking sauce. Set aside.
Heat up 2 tbsp of oil in a medium-size pan. Fry spring onions until softened. Add chopped garlic and ginger and fry gently until soft and fragrant.
Mix in Chinese five spice and fry gently for one minute.
Now add the remaining sauce ingredients: tamari/soy sauce, hoisin sauce, rice vinegar and sugar. Mix them around well, allow sugar to melt. Finally, add in jackfruit and mix well to allow it to warm up and soak up the maximum amount of sauce.
Fill each bun with pulled jackfruit, fresh veggies, herbs, chilli, crushed peanuts and some extra hoisin sauce.
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