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Export 21 ingredients for grocery delivery
Step 1
Drain both jackfruit tins. Cut the firm, pointy ends off each triangular piece of jackfruit (you can chop them finely and use them if you wish). Set aside.
Step 2
Heat up the oil in a medium, heavy-bottomed pan. Fry the shallots until softened. Add the garlic, ginger and lemongrass (if using). Fry off gently until soft and fragrant.
Step 3
Add the five spice mix and fry it off gently, stirring the whole time, for a minute or so.
Step 4
Now add in the prepared jackfruit along with the veggie stock (or water). Let it stew on a low heat until softened. Break up the pieces with the back of a wooden spoon so that the individual fibres separate more.
Step 5
Mix the remaining marinade ingredients in a small bowl and pour over the jackfruit.
Step 6
Simmer the mixture gently for another 10-15 minutes - until all the excess moisture cooks out. Allow the mixture to cool down. Place in the fridge overnight to intensify the flavour.
Step 7
Just before you are ready to assemble the bowls, set the oven to 200° C / 390° F fan function. Spread the jackfruit pieces on a baking paper-lined baking tray and brush them lightly with an extra tablespoon of hoisin sauce. Bake for about 20 minutes, until a little caramelised and browned around the edges.
Step 8
Place all the veggies, spring onions and chopped coriander in a mixing bowl.
Step 9
Mix the dressing ingredients in a small bowl.
Step 10
Toss in the dressing and sprinkle with toasted (and crushed in a pestle and mortar if you want to get more flavour out of them) sesame seeds.
Step 11
Serve the pulled jackfruit and slaw with a side of cooked brown rice.
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