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Health, Light bites, Recipe, Vegetarian, Wellness

Sweet & sour 2.0 – jackfruit, seitan, pineapple, peppers & chickpeas

by Lindsey Harrad   ·  5 years ago  
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A Chinese takeaway classic reinvented with a fresh, fruity-spicy sauce and the satisfying textures of seitan and jackfruit.

I love a classic sweet and sour sauce. This is my staple recipe and it’s very versatile. You can add whatever ingredients you like – try sweetcorn, mushrooms, courgettes or tofu – but here I have opted for the sweet and fruity meatiness of jackfruit, seitan, fresh pineapple, crunchy peppers and water chestnuts. This is one of my go-to mid-week suppers and is excellent with jasmine rice.

DETAILS
  • Serves 4
  • Prep 15 minutes
  • Cook 5 minutes
INGREDIENTS
  • 1 tbsp rapeseed oil
  • 2.5cm piece of fresh root ginger, grated
  • 1 red chilli, deseeded and finely chopped
  • 400g can jackfruit pieces, drained and chopped into 2.5cm chunks
  • 100g seitan pieces, drained, sliced into 2.5cm chunks
  • 1 tbsp Shaohsing rice wine or dry sherry
  • 1 red pepper, deseeded and chopped into 1.5cm pieces
  • ½ small pineapple, peeled, cored and diced into 1.5cm cubes
  • 225g can water chestnuts, drained, whole or sliced
  • ½ 400g can chickpeas, drained and rinsed
  • small handful of roasted salted cashew nuts
  • 1 spring onion, trimmed and finely sliced
  • cooked jasmine rice, to serve

 

For the sweet & sour sauce:

  • 150ml pineapple juice
  • 1 tbsp tamari or low-sodium light soy sauce
  • 1 tbsp cornflour
  • juice of 1 lime
  • 1 tsp golden syrup
  • ½ tsp sriracha
METHOD
  1. In a small jug, whisk together all the sauce ingredients and set aside.
  2. Heat a wok over a high heat. When the wok starts to smoke, add the rapeseed oil. Once hot, add the ginger and chilli, frying for a few seconds to release their flavour. Add the jackfruit pieces and cook, tossing, for a few seconds. Add the seitan and stir-fry for a few seconds, then add the Shaohsing rice wine or sherry, pepper, pineapple, water chestnuts and chickpeas and toss together for 1 minute, until the peppers are
  3. slightly soft but still crisp.
  4. Pour over the sauce and bring to the bubble. Add the cashew nuts and toss well to coat all the ingredients in the sauce.
  5. Scatter over the spring onions and serve immediately with jasmine rice.

Recipe adapted from Asian Green by Ching-He Huang (Kyle Books, £20). Photography by Tamin Jones.