Ingredients
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2 cups young green jackfruit (in brine, rinsed & drained) young green jackfruit2 cups young green jackfruit (in brine, rinsed & drained)
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1.5 cups oyster mushrooms (or king oyster, torn into strips) oyster mushrooms1.5 cups oyster mushrooms (or king oyster, torn into strips)
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2 stalks lemongrass (white part, finely minced) lemongrass2 stalks lemongrass (white part, finely minced)
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3 cloves garlic (minced) garlic3 cloves garlic (minced)
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1 small shallot (finely diced) shallot1 small shallot (finely diced)
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1 small red chili (optional, sliced) red chili1 small red chili (optional, sliced)
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2 tbsp low-sodium soy sauce or tamari soy sauce2 tbsp low-sodium soy sauce or tamari
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1 tbsp coconut sugar or brown sugar coconut sugar1 tbsp coconut sugar or brown sugar
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1 tbsp vegan mushroom sauce (or extra soy sauce) vegan mushroom sauce1 tbsp vegan mushroom sauce (or extra soy sauce)
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1 tsp black pepper, freshly cracked black pepper1 tsp black pepper, freshly cracked
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1/2 cup vegetable broth or water vegetable broth1/2 cup vegetable broth or water
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1 tbsp lime juice lime juice1 tbsp lime juice
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Fresh cilantro and Thai basil (for garnish) thai basilFresh cilantro and Thai basil (for garnish)
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Sliced cucumber (to serve) cucumberSliced cucumber (to serve)
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Steamed jasmine rice (to serve) jasmine riceSteamed jasmine rice (to serve)
Directions
Sauté aromatics, add mushrooms and jackfruit, caramelize sugar, simmer with sauces and broth until rich and thick, finish with lime and fresh herbs. Serve with rice and cucumber. For a deeper flavor, let the claypot sit covered for 5 minutes after cooking to allow the sauce to infuse. You can substitute king oyster mushrooms with shiitake or button mushrooms.
Steps
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1
Done
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Heat a nonstick claypot or heavy saucepan over medium heat. |
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2
Done
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Add minced lemongrass, garlic, and shallot. Dry sauté for 2-3 minutes until fragrant (add a splash of water if needed to prevent sticking). |
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3
Done
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Add mushrooms and jackfruit. Stir for 3-4 minutes until slightly golden. |
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4
Done
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Sprinkle in coconut sugar and let it melt and caramelize lightly, about 1 minute. |
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5
Done
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Pour in soy sauce, mushroom sauce, black pepper, and vegetable broth. Stir well. |
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6
Done
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Add chili (if using). Cover and simmer gently for 12-15 minutes, stirring occasionally, until the sauce thickens and jackfruit is tender. |
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7
Done
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Squeeze in lime juice, adjust seasoning to taste. |
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8
Done
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Serve hot over steamed jasmine rice. Garnish with cilantro, Thai basil, and sliced cucumber. |
