Jackfruit Moo Shu
Familiar ingredients brought together in an innovative format for a plant-forward twist on a classic dish. Jackfruit Moo Shu features Custom Culinary® Korean-Style Sweet Heat Sauce, and brings jackfruit together with Napa cabbage, bean sprouts, and mushrooms, with egg and scallions wrapped in a Mandarin pancake.
Ingreadient
| 2 Tbsp | canola oil, divided |
| 1 lb | jackfruit |
| 2 Tbsp | soy sauce |
| 3 ea | eggs, whisked |
| 3 ea | garlic cloves, minced |
| 1 Tbsp | fresh ginger, minced |
| 1 cup | shiitake mushroom, sliced thinly |
| 4 cups | Napa cabbage, sliced thinly |
| 5 oz | bamboo shoots, julienned |
| 1 ea | carrot, julienned |
| 2 Tbsp | water |
| 1 cup | Custom Culinary® Korean-Style Sweet Heat Sauce, divided |
| 2 ea | scallions, cut into 1" segments |
Direction
- Add one Tbsp of canola oil to the skillet on medium-high heat.
- Add the jackfruit to a bowl and toss with soy sauce.
- Add the jackfruit to the skillet and cook for 2-3 minutes before flipping, then an additional 2-3 minutes.
- Remove jackfruit from the pan, reduce the heat to medium, and add in the eggs, chopping them up with a spatula into fine pieces as they cook.
- Remove the eggs from the pan and add in the remaining canola oil, garlic, ginger and mushrooms, stirring well and cooking for about 1-2 minutes.
- Add in the cabbage, bamboo shoots, and carrots and stir well.
- Add in 2 tablespoons of water and stir, then cover and let steam for 2-3 minutes.
- Add in ½ cup of Sweet Heat Sauce and green onions and stir well.
- Serve in small pancakes brushed with remaining Sweet Heat Sauce.
