Ingredients

The following ingredients have 4 Servings
  • 1 cup teriyaki sauce
  • 1 14 oz. can young green jackfruit (in water or brine, NOT SYRUP)
  • 1 teaspoon neutral oil
  • 2 garlic cloves (minced)
  • 1 teaspoon grated ginger (optional)
  • 1 red bell pepper (diced)
  • 8 oz sliced water chestnuts (drained and roughly chopped)
  • 1 head butter lettuce leaves
  • White rice (optional)
  • Scallions or green onions (thinly sliced)
  • Sesame seeds
  • Peanuts or cashews (finely chopped)
  • Lime wedges

Instruction

  • If making homemade teriyaki sauce, begin preparing the sauce. The same goes with the rice, if making, begin the rice.
  • Prepare the jackfruit by first draining and rinsing it. Using your clean hands, take a triangle of jackfruit and shred it apart in your hands, including the thick base, and remove the seeds. Place the shredded pieces, seeds, and base in a bowl and set aside until ready to use.
  • In a large skillet add 1 tsp neutral oil of choice over medium heat, add the minced garlic and ginger (if using) and cook for about 1 minute. Add the chopped water chestnuts, red bell pepper, and shredded jackfruit. Stir to combine. Pour in the teriyaki sauce, stirring to coat the filling.
  • Reduce heat to medium-low and let the mixture simmer for 8-10 min until sauce is slightly absorbed and thickened.
  • Add approximately 2-4 tablespoons of the filling to each lettuce leaf and garnish as desired. If using rice, place the rice in the lettuce leaf first, then add the topping.