Jackfruit Shiitake Stir-fry

Combine the quinoa, 1¼ cups water, and a pinch of salt in a small saucepan and bring to a boil. Reduce heat to low, cover, and cook until all the water is absorbed and the grains begin to burst, about 12 to 15 minutes. In a medium bowl, whisk together the tamari, cornstarch, rice wine, and ½ cup water.

Destem the shiitake mushrooms and cut the caps in half. Peel and thinly slice the onion. Peel and mince the ginger. Mince the garlic. Rinse the fermented black beans. Finely chop the bird’s eye chilis. Drain and rinse the jackfruit, then shred with your hands.

Place a large skillet or a wok over high heat with 3 tbsp vegetable oil. Once hot, add the mushrooms and sprinkle with salt. Cook, tossing the pan occasionally, until the mushrooms are crisp and browned in places, about 4 to 5 minutes. Transfer the mushrooms to a plate.

Return the skillet to high heat and add the sesame oil. Add the jackfruit and cook, shaking the pan occasionally, until browned in places, about 3 to 5 minutes. Transfer to the plate and return the skillet to the heat. Add the onions and cook for 1 minute. Add the ginger, garlic, fermented black beans, and as much of the chopped chili as you’d like. Cook until onion has softened, about 2 to 3 minutes.

Add the spinach and cook, stirring frequently, until the greens are barely wilted, about 1 minute. Return the mushrooms and jackfruit to the skillet. Whisk the tamari mixture once more, add to the skillet, and toss the stir-fry to combine. Reduce heat to low and simmer until the sauce thickens, about 1 to 2 minutes.

Divide the quinoa between large plates. Top with jackfruit shiitake stir-fry.