Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Drain and rinse 200 grams of canned young green jackfruit thoroughly, then shred or cut into bite-sized pieces.

2. 2

   In a small bowl, whisk together 2 tablespoons of light soy sauce, 1 tablespoon of rice vinegar, 1 teaspoon of sesame oil, 1 teaspoon of cornstarch, and 1 teaspoon of granulated sugar to create the sauce.

3. 3

   Heat 2 tablespoons of vegetable oil in a wok over high heat until shimmering, then add 1 tablespoon of Szechuan peppercorns and stir-fry for 30 seconds until fragrant, removing them with a slotted spoon if you prefer less intensity.

4. 4

   Add 2 minced garlic cloves and 1 tablespoon of grated fresh ginger to the hot oil and stir-fry for 1 minute until aromatic.

5. 5

   Add the prepared 200 grams of jackfruit to the wok and stir-fry for 3-4 minutes until it begins to lightly brown.

6. 6

   Introduce 150 grams of chopped garlic scapes to the wok and continue to stir-fry for another 2-3 minutes until they are tender-crisp.

7. 7

   Give the prepared sauce another quick whisk and pour it into the wok, tossing vigorously to coat all ingredients and thicken the sauce, cooking for approximately 1 minute.

8. 8

   Serve the Wok-Tossed Szechuan Jackfruit with Garlic Scapes immediately, optionally garnished with 0.5 teaspoon of red chili flakes for added heat.