Note: This recipe honors the tropical jackfruit which is available in international grocery stores during the summer. The fruit pods can be eaten raw or cooked. The taste of the yellow pulp is similar to mango. Each jackfruit fruit pod has a seed inside which is edible and needs to be cooked. Jackfruit seed (cooked) tastes like chestnut.
Ingredients:
1 cup Basmati or Jasmine rice, 1 medium onion, 1 tablespoon sesame cooking oil, 2 carrots peeled and chopped, 4 mini red sweet peppers chopped, 4 to 5 fresh jackfruit pods chopped, 1/3 cup frozen green peas, 3 cloves of fresh garlic finely minced, half teaspoon finely minced fresh ginger, 2 tablespoons soy sauce, 1 teaspoon crushed red pepper, half teaspoon ground black pepper, 2 teaspoons lemon juice.
Instructions:
Step 1 – Cook 1 cup of rice in two cups of water. When done, fluff up with a fork and set aside.
Step 2 – separate jackfruit pods from the fruit and remove the seeds from the pods. Each fruit pod contains a seed, the size of a large almond. Boil the seeds for about 5 to 8 minutes. Let cool and peel the outermost skin. The peeled seeds are now edible. Set them aside.
Step 3 – chop all your veggies including jackfruit pods. I prefer lengthwise julienne-style.
Step 4 – In a skillet, heat cooking oil and sauté chopped onion until golden brown. Add chopped carrots, red peppers and chopped jackfruit and sauté until rawness is gone. Add minced garlic, ginger, and frozen green peas and sauté for s couple of minutes. Add soy sauce, pepper flakes, black pepper, lemon juice, cooked jackfruit seeds, and cooked rice. Saute for a minute or so. Turn the heat off, enjoy with a touch of Sriracha hot sauce.
3 Comments
Note: This recipe honors the tropical jackfruit which is available in international grocery stores during the summer. The fruit pods can be eaten raw or cooked. The taste of the yellow pulp is similar to mango. Each jackfruit fruit pod has a seed inside which is edible and needs to be cooked. Jackfruit seed (cooked) tastes like chestnut.
Ingredients:
1 cup Basmati or Jasmine rice, 1 medium onion, 1 tablespoon sesame cooking oil, 2 carrots peeled and chopped, 4 mini red sweet peppers chopped, 4 to 5 fresh jackfruit pods chopped, 1/3 cup frozen green peas, 3 cloves of fresh garlic finely minced, half teaspoon finely minced fresh ginger, 2 tablespoons soy sauce, 1 teaspoon crushed red pepper, half teaspoon ground black pepper, 2 teaspoons lemon juice.
Instructions:
Step 1 – Cook 1 cup of rice in two cups of water. When done, fluff up with a fork and set aside.
Step 2 – separate jackfruit pods from the fruit and remove the seeds from the pods. Each fruit pod contains a seed, the size of a large almond. Boil the seeds for about 5 to 8 minutes. Let cool and peel the outermost skin. The peeled seeds are now edible. Set them aside.
Step 3 – chop all your veggies including jackfruit pods. I prefer lengthwise julienne-style.
Step 4 – In a skillet, heat cooking oil and sauté chopped onion until golden brown. Add chopped carrots, red peppers and chopped jackfruit and sauté until rawness is gone. Add minced garlic, ginger, and frozen green peas and sauté for s couple of minutes. Add soy sauce, pepper flakes, black pepper, lemon juice, cooked jackfruit seeds, and cooked rice. Saute for a minute or so. Turn the heat off, enjoy with a touch of Sriracha hot sauce.
A true “eat the rainbow” dish!
Looks great.
Toasted Jack Fruit seeds are delicious.