Mobile Menu
Jackfruit Moo Shu

Jackfruit Moo Shu

Familiar ingredients brought together in an innovative format for a plant-forward twist on a classic dish. Jackfruit Moo Shu features Passport Global Flavors™ By Custom Culinary® Korean-Style Sweet Heat Sauce, and brings jackfruit together with Napa cabbage, bean sprouts, and mushrooms, with egg and scallions wrapped in a Mandarin pancake.


What You'll Need

2 Tbsp canola oil, divided
1 lb jackfruit
2 Tbsp soy sauce
3 ea eggs, whisked
3 ea garlic cloves, minced
1 Tbsp fresh ginger, minced
1 cup shiitake mushroom, sliced thinly
4 cups Napa cabbage, sliced thinly
5 oz bamboo shoots, julienned  
1 ea carrot, julienned
2 Tbsp water
1 cup Custom Culinary® Korean-Style Sweet Heat Sauce, divided
2 ea scallions, cut into 1" segments
PREPARATION

  1. Add one Tbsp of canola oil to the skillet on medium-high heat.
  2. Add the jackfruit to a bowl and toss with soy sauce.
  3. Add the jackfruit to the skillet and cook for 2-3 minutes before flipping, then an additional 2-3 minutes.
  4. Remove jackfruit from the pan, reduce the heat to medium, and add in the eggs, chopping them up with a spatula into fine pieces as they cook.
  5. Remove the eggs from the pan and add in the remaining canola oil, garlic, ginger and mushrooms, stirring well and cooking for about 1-2 minutes.
  6. Add in the cabbage, bamboo shoots, and carrots and stir well.
  7. Add in 2 tablespoons of water and stir, then cover and let steam for 2-3 minutes.
  8. Add in ½ cup of Sweet Heat Sauce and green onions and stir well.
  9. Serve in small pancakes brushed with remaining Sweet Heat Sauce.

VIDEO DEMO