Sriracha Jackfruit Stir Fry with Peanut Sauce

Sriracha Jackfruit Stir Fry with Peanut Sauce
makes
3-4 servings
prep time
35 minutes
cook time
25 minutes
Ingredient List
  • 1 tablespoon sesame oil
  • 1 tablespoon peanut oil
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 2 carrots, peeled and sliced
  • 1 red bell pepper, sliced
  • 1 head of broccoli, cut into florets
  • 2 ribs celery, sliced
  • 1 15-ounce can baby corn
  • 1 10.6-ounce package Upton’s Naturals Sriracha Jackfruit

Stir fry sauce:

  • 3-4 tablespoons soy sauce
  • 1 1/2 cups water
  • 2 tablespoons chili sauce
  • 2 teaspoons apple cider vinegar
  • 4-5 teaspoons cornstarch

Peanut sauce:

  • 1/4 cup peanut butter
  • 1/4 cup coconut milk
  • 2 tablespoons brown sugar
  • 1-2 tablespoons soy sauce
  • 1 tablespoon tamarind concentrate
  • 1 teaspoon grated fresh ginger
  • Juice of 1/2 lime

Garnish:

  • Sliced green onions
  • 1/3 cup roasted salted peanuts
  • Sriracha or chili sauce to taste

 

  • 3 cups cooked rice
directions
Heat the sesame oil and peanut oil in a large skillet or wok over medium-high heat. Add the onion and stir-fry for 4-5 minutes. Add the garlic and cook for 30 more seconds. Add the carrots, bell pepper, broccoli florets, celery, and baby corn, and stir-fry until the vegetables begin to soften, 7-8 minutes. Add the jackfruit and cook until thoroughly heated.

Meanwhile, mix all the stir-fry sauce ingredients together, and slowly drizzle the sauce into the stir fry, stirring constantly. Continue cooking until the sauce thickens and coats all the vegetables and jackfruit.

Mix all the peanut sauce ingredients (except the lime juice) together in a small saucepan over low heat and heat until the brown sugar dissolves, 3-4 minutes. Remove from heat and stir in the lime juice.

Plate each serving of stir fry, then add desired amount of peanut sauce and garnish with sliced green onions, peanuts, and sriracha or chili sauce. Serve with rice.

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