Winner 2021

Sam Blackburn

Twenty years ago I got my first real exposure to food in the Asian fusion restaurant where I held my first kitchen job. This recipe is inspired by the smells and memories that have always stuck with me from that experience.

I wanted to create a dish that captured all of those impactful flavours and smells while incorporating a plant forward element geared toward a better tomorrow. The stir fry has all of my favourite flavour notes: sweet, spicy, sour and umami.

The jackfruit and rice noodles take on the layers of flavour from the sauce and vegetables harmoniously. The peanuts, cilantro and jalapenos give the dish a well rounded finish.

Jackfruit Stir fry

Stir-fried carrots, broccoli, jackfruit, water chestnuts, yellow squash, and rice noodles with a Thai-inspired sauce and topped with peanuts, fresh cilantro, and jalapeño peppers.

  • Prep time 8 to 10 minuts
  • Cook time 8 to 10 minuts
  • Yield 1 serving

Ingredients

    • 2 ounces raw rice vermicelli noodles.
    • 1 Tablespoon and 1 teaspoon tamari soy sauce.
    • 1½ teaspoons rice wine vinegar.
    • Tablespoon vegetable stock or water.
    • 1½ teaspoons sesame oil.
    • ¼ teaspoon Kosher salt or to taste.
    • ½ cup shredded carrots.
    • ¾ teaspoon finely chopped fresh garlic.
    • ¼ cup jackfruit cut up into bite-size pieces.
    • 1 Tablespoon chopped cilantro.
    • 1½ teaspoons chopped peanuts.
    • ½ teaspoon fish sauce.
    • 1½ teaspoons honey.
    • ½ teaspoon fresh chili paste like sambal oelek.
    • 1½ teaspoons lime juice.
    • ¼ cup broccoli, cut into florets.
    • ½ teaspoon ground black pepper or to taste.
    • ¼ cup yellow squash.
    • ¼ teaspoon peeled and finely chopped fresh ginger.
    • 2 Tablespoons sliced water chestnuts.
    • 1 Tablespoon thinly sliced green onions.
    • 1½ teaspoons sliced red or green jalapeño pepper.

Preparation

  1. Cook noodles according to the manufacturer’s direction on the package. Then, rinse under cold water to stop the cooking process. Set aside for use.
  2. In a bowl, add the fish sauce, soy sauce, honey, rice wine vinegar, chili paste, vegetable stock, and lime juice. Whisk until combined. Set aside for use.
  3. Heat sesame oil over medium-high heat in a large wok or sauté pan.
  4. Add broccoli florets to the wok, and sauté for 2 to 3 minutes. Season with salt and pepper.
  5. Add carrots, and sauté for 2 to 3 minutes.
  6. Add squash, and sauté for another 2 to 3 minutes.
  7. Add garlic and ginger, and sauté for 1 to 2 minutes and reduce heat to medium.
  8. Add jackfruit, water chestnuts, and reserved sauce to the wok. Bring to a simmer.
  9. Add cooked noodles, 2 teaspoons of cilantro, and 1½ teaspoons of green onions.
  10. Place on a serving plate and top with peanuts, jalapeños, 1½ teaspoons green onions and 1 teas poon of cilantro.

Allergens

Peanuts, Soybean, Fish, Sesame, Sulphites.

Nutritional Facts

Per server
  • Calories 440
  • Calories from Fat 90
  • Total Fat 10g
  • Saturated Fat 1.5g
  • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 2320mg
  • Carbohydrates 84g
  • Fiber 5g
  • Sugar 23g
  • Protein 7g