Tamarind Glazed Jackfruit

Place a large pot of salted water to boil for the noodles. Drain and dry the jackfruit with paper towels, then shred into bite-sized pieces with your hands. Peel and mince the garlic and ginger. Trim about 1 inch from the bottom of the gai lan and then chop the remainder into bite-sized pieces. Peel and thinly slice the carrots into rounds. Dice the pineapple. Thinly slice the scallion.

Place a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Once hot, add the jackfruit pieces and a pinch of salt and pepper. Cook, tossing occasionally, until crisp in places, about 5 to 8 minutes. Add just 1 tbsp tamarind sauce and cook until the jackfruit is well browned and crispy, about 4 to 5 minutes more. Transfer the crispy jackfruit to a plate.

Return the skillet to medium-high heat with 1 tbsp vegetable oil. Add the minced garlic, minced ginger, and a pinch of salt. Cook until aromatic, less than 1 minute. Add the chopped gai lan and sliced carrots, and cook until the vegetables are crisp-tender, about 3 to 5 minutes.

Remove the large pot of boiling water from heat. Add the vermicelli rice noodles and stir. Cook until tender, about 2 to 3 minutes. Drain and rinse the rice noodles under cold water to stop the cooking process.

Add the crispy jackfruit, diced pineapple, and remaining tamarind sauce to the skillet with the vegetables. Toss to combine and cook until the sauce becomes sticky, about 2 to 3 minutes. Divide the vermicelli rice noodles between bowl and top with the tamarind glazed jackfruit stir-fry. Sprinkle with scallions. Bon Appetit!