Broccoli, carrots, squash, jalapenos stir-fried with jackfruit sauce, water chestnuts, and rice noodles.
Yield: 4 Servings
2 Tablespoons tamari or soy sauce
1 Tablespoon honey
1 Tablespoon mirin or Chinese rice wine
1 Tablespoon fresh chile paste like sambal oelek
1 teaspoon water
1 teaspoon lemon juice
2 Tablespoons sesame oil
1 ½ Tablespoons canola oil
4 cups broccoli florets, blanched
½ cup peeled and shredded carrots
2 cups diced yellow squash
1 Tablespoon finely chopped jalapeno peppers
1 Tablespoon finely chopped fresh ginger root
1 Tablespoons finely chopped fresh garlic cloves
8 ounces plain jackfruit
½ cup sliced water chestnuts, drained
3 cups cooked rice noodles
¼ cup chopped cilantro leaves
1 Tablespoon and 1 teaspoon thinly sliced green onions
¼ cup dry roasted peanuts
Peanuts, Sesame, SoyNutritional Information
|Calories from Fat||150|
To Prepare Jackfruit Sauce
Place all the ingredients in a mixing bowl. Combine until blended. Cover and place in the refrigerator until ready to use.
To Prepare Jackfruit Stir-Fry
Heat oil in a skillet over medium-high heat. Add blanched broccoli, carrots, squash, and jalapeño peppers. Sauté for 3 to 4 minutes. Add ginger and garlic and sauté for another 2 to 3 minutes until aroma is evident. Reduce heat and add jackfruit, water chestnuts, and jackfruit sauce. Continue to cook while stirring to coat the vegetables evenly. Add cooked rice noodles to the pan. Toss to coat evenly and distribute well until heated through. Add in cilantro and toss well. Divide into four servings. Place one portion on a serving plate. Top with 1 teaspoon of green onions and 1 Tablespoon peanuts. Enjoy immediately!
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