Ingredients & Substitutes

Instructions

1. 1

   Drain 20 ounces of canned young green jackfruit, rinse thoroughly, and then use your hands to gently shred the jackfruit while removing any hard core pieces, pressing out excess water.

2. 2

   In a shallow dish, combine 1/4 cup of all-purpose flour, 1/2 teaspoon of garlic powder, 1/4 teaspoon of onion powder, 1/2 teaspoon of dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.

3. 3

   Dredge the prepared jackfruit pieces evenly in the seasoned flour mixture, ensuring each piece is fully coated.

4. 4

   Heat 3 tablespoons of olive oil in a large skillet over medium-high heat until shimmering, then carefully add the floured jackfruit in a single layer without overcrowding and pan-sear for 4-5 minutes per side until golden brown and crispy.

5. 5

   Remove the seared jackfruit from the skillet and set aside, then immediately pour 1/4 cup of dry white wine into the hot pan to deglaze, scraping up any browned bits from the bottom for 1 minute.

6. 6

   Add 1/2 cup of vegetable broth, the juice of 1 whole lemon, and the zest of half of the lemon to the skillet, bringing the sauce to a gentle simmer for 3 minutes until slightly reduced.

7. 7

   Stir in 2 tablespoons of fresh chopped parsley and 1 tablespoon of fresh chopped basil into the sauce, then return the seared jackfruit to the pan, tossing gently to coat before serving immediately.