This easy vegan jackfruit kung pao is better than anything you'll get from a takeaway. The dry chillies deliver a hot and spicy kick, while the red peppers tone it down with a layer of sweetness. It's clean-tasting and fresh, and not in any way greasy or heavy. Serve on its own with rice, or with a selection of other dishes as part of a more elaborate meal.

Chinese takeout made at home? Yes please!

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Ingredients

Jackfruit : Tender Jackfruit, Purified Water.

Kung Pao Paste : Plum Sauce, Soy Sauce, Chili Sauce, Dark Soy Sauce, Soy Sauce, Sugar, Fermented Soybean Paste (Water, Salt, Soybeans, Wheat Flour), Palm Oil, Dried Chili, Sodium Benzoate, Xanthan Gum, Rice Vinegar, Yeast Extract, Spices.

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Allergen Details : Soybean & Wheat. May contain peanut, tree peanut, sesame and wheat allergy suffers due to manufacturing methods used.

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Nutritional Facts
(Approximate values per 100gms)

Energy : 197.7 kcal
Fat : 17.3 gm
Carbohydrate : 9.1 gm
Protein : 1.4 gm
Total Sugar : 20.6 gm
Sodium : 1427.3 mg

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Storage Instructions : Store in cool and dry place away from direct sunlight. Once open keep under refrigeration and consume within 4 days. Mix well before use. Do not consume if the pack is puffed or leaked.

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YIELDS : 3 servings
PREP : 10 minutes
COOKING : 10 minutes

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Packaging : 350 g

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Shelf Life : 18 months. Keep in cool dry place.
No refrigeration needed.