With Scrambled JUSTEGG, Cucumbers & Hoisin Sauce
Have you tried jackfruit yet? It is probably the best vegan food you’re not eating but should be. With it you won’t be missing the meat at all! The texture of jackfruit is similar to chicken and pork and it has been commonly used as a meat substitute throughout Asia for many years, that’s why it’s often called “vegetarian meat.”
This Asian-inspired dish is basically a deconstructed, vegetarian version of the moo shu pork you’d find at your favorite Chinese take-out restaurant. It’s savory, with layers of texture and temperature. Yum!
Moo Shu Jackfruit
- 1 can Jackfruit
- 1 bag Cabbage Coleslaw
- 3 Green Onions Sliced 1 inch diagonal
- 1 Carrot Sliced into thin sticks
- 1 Baby Cucumber Sliced into thin sticks
- 1 cup Shitake Mushrooms
- 1/2 cup Justegg
- 2 cloves Garlic Chopped
- 1 Ginger Chopped
- 1 tablespoon Sesame Seeds
- 16 teaspoons Tamari Soy Sauce 5 tbsp + 1 tsp
- 2 tablespoon Rice Vinegar
- 1 teaspoon Sesame Oil
- 3 1/2 teaspoons Cornstarch
- 1/2 teaspoon Sugar
- 1/4 cup Vegetable Broth Or water
- 1/4 cup Hoisin Sauce
- Drain, dry and shred the jackfruit
- Combine 2 Tablespoon Tamari, 1 tablespoon of rice vinegar, 1 teaspoon of sesame oil and 2 teaspoons of cornstarch. Pour over jackfruit and marinate for 1 hour.
- Make stir fry sauce. Combine 3 tablespoon of tamari soy sauce, 2 tablespoon of rice vinegar, 1/2 teaspoon of cornstarch and 1/2 teaspoon of Sugar.
- Combine hoisin sauce with 1 teaspoon of tamari.
- Heat 1 teaspoon of oil in pan. Scramble justegg then set a side.
- Heat 1 tablespoon of oil In pan. sauté garlic and ginger for 1 minute. Add carrot sticks, stir fry 1 minute. Add jackfruit and mushrooms, stir fry 2 minutes then add 1/4 cup vegetable broth or water, continue cooking 5 minutes.
- Add green onion cook 2 minutes. Add cabbage and stir fry for 2 minutes. Push everything to side of pan to make space in center. Add stir fry sauce to center of pan until heated through and thickened, then mix with stir fried jackfruit and vegetable.
- Return scrambled justegg to pan to combine.
- Serve on jasmine rice or in heated tortillas top with hoisin mixture, cucumbers and sesame seeds.
cooked edamame or soy curls. MAKE IT GLUTEN-FREE: you could make these gluten-free, just use a gluten-free hoisin sauce. *JACKRUIT NOTES: Be sure it’s packed in water or brine, not syrup. **SHITAKE MUSHROOM: You can use 1 large Portobello Mushroom that thinly sliced as a substitute.