Hoisin Braised Jackfruit Bao Buns
Difficulty: Easy | Makes: 4-6 Sevrings
Tender jackfruit braised in a savory hoisin sauce is an easy treat to make yourself!
For the Filling
- 2 19 oz. cans Roland® Young Green Jackfruit
- 1/4 teaspoon Chinese 5 spice
- 3 tablespoons all-purpose flour
- 4-6 bao buns
- Fresno pepper, thinly sliced
- Cilantro, picked from the stems
For the Sauce
- 1/2 cup Roland® Dried Wild Forest Mushrooms, rehydrated and finely chopped
- 6 cloves minced garlic
- 1 tablespoon minced ginger
- 1/2 cup Roland® Soy Sauce
- 2 shallots, finely chopped
- 1/2 cup Roland® Hoisin Sauce
- 1 cinnamon stick
- 4 tablespoons Roland® Maple Syrup
- 1/4 cup Roland® Rice Wine Vinegar
- 1 tablespoon Roland® Toasted Sesame Oil
- 1 tablespoon Roland® Gochujang
Directions
- Combine rehydrated mushrooms and their water, minced garlic, ginger and shallots, soy sauce, hoisin sauce, cinnamon stick, maple syrup, rice wine vinegar, sesame oil, and gochujang and simmer on medium for 20 minutes
- Drain and rinse the jackfruit. Using a cheesecloth, squeeze the jackfruit to get rid of the water
- Heat 1 tablespoon of sesame oil and add dried jackfruit. Sautee for a few mins until caramelized then add the Chinese 5 spice. Once caramelized, add the all-purpose flour and turn the heat to low. Cook a few more mins until the flour is cooked then add to the liquid. Cook for 5 more minutes until thick
- To serve, steam bao buns 5-10 mins or until heated through. Add jackfruit to buns and garnish with sliced chilis and cilantro
