Step 1

Drain the jackfruit and squeeze out most of the liquid. Put it in a bowl and shred it with a fork. *see note Add the soy sauce, sriracha sauce and vegetable oil, and mix well ensuring the jackfruit is evenly coated in the marinade.

Step 2

Add the cornstarch to the bowl, and toss the jackfruit to coat it.

Step 3

Heat 2 tablespoons of sunflower oil in a wok or saute pan. Add the jackfruit and saute for 2 minutes, or until crispy. Using a slotted spoon, transfer the crispy jackfruit to a plate with a paper towel. Wipe out the wok or saute pan.

Step 4

In a small bowl, stir together the stir fry sauce ingredients.

Step 5

Add it to the saute pan and bring to simmer over low heat for 2 minutes, or until the sauce thickens.

Step 6

Add the vegetables to the sauce and stir fry for 30 seconds. Don't overcook the vegetables. Add the jackfruit and stir to coat it in the sauce.

Step 7

Serve with rice. Garnish with sesame seeds and chopped scallions.