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Tamarind Glazed Jackfruit with Stir-Fry Vegetables & Fresh Pineapple
2 or 2 Serving Dinner

Tamarind Glazed Jackfruit

with Stir-Fry Vegetables & Fresh Pineapple

Tags: Nut-Free, Quick and Easy
SERVINGS
2 2
PREP & COOK TIME
30 min
CALORIES
800
FAT
21g
CARBOHYDRATES
150g
PROTEIN
9g

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INGREDIENTS

  1. 1 can jackfruit
  2. 3 cloves garlic
  3. Fresh ginger
  4. 6 oz gai lan
  5. 2 carrots
  6. 4 oz pineapple
  7. 1 scallion
  8. 6 oz vermicelli rice noodles
  9. ¼ cup tamarind sauce
  10. 3 tbsp vegetable oil*
  11. Salt and pepper*
  12. *Not Included
  13. For full ingredient list, see Nutrition.
Allergens: soy, wheat
Tools: Large nonstick skillet, Large pot
SERVINGS
2 2
PREP & COOK TIME
30 min
CALORIES
800
FAT
21g
CARBOHYDRATES
150g
PROTEIN
9g

View Full Nutrition Label


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INSTRUCTIONS

1
Prepare the vegetables

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.

2
Cook the jackfruit

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.

3
Cook the vegetables

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.

4
Cook the noodles

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.

5
Serve

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!

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