Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the jackfruit by draining 2 cans (560g each) of young green jackfruit, rinsing it thoroughly, and then shredding it into bite-sized pieces.

2. 2

   Heat 3 tablespoons of olive oil in a large wok or skillet over medium-high heat, then add 1 large thinly sliced red onion and 2 medium thinly sliced bell peppers (one red, one yellow), stir-frying for 5 minutes until softened.

3. 3

   Stir in 4 minced garlic cloves, 0.5 cup of pitted and halved Kalamata olives, and 1 cup of halved cherry tomatoes, continuing to cook for another 3 minutes.

4. 4

   Add the shredded jackfruit to the wok along with 0.25 cup of vegetable broth, 1 teaspoon of salt, and 0.5 teaspoon of black pepper, tossing everything together to combine for 5-7 minutes until the jackfruit is heated through and slightly browned.

5. 5

   Remove the wok from the heat and gently fold in 2 tablespoons of fresh chopped oregano and 0.25 cup of fresh chopped parsley.

6. 6

   Drizzle the juice from 1 fresh lemon over the entire mixture and toss one final time before serving.