Many of us are looking for alternatives to meat meals these days. Try this vegan Thai dish from Auckland’s East restaurant executive chef Harmeet Singh – it is sophisticated and full of flavour, yet relatively easy to recreate at home.
Serves 2
Ingredients
2 bao buns (find these in the freezer at the supermarket)
1⁄2 cup (120g) jackfruit, sliced (canned jackfruit is fine, see notes)
1⁄4 cup cornflour
Oil for frying
1⁄2 cup hoisin orange glaze (see below), or use hoisin sauce
1⁄4 cup shredded red cabbage
1⁄4 cup bean sprouts
3 red and 3 green chillies, sliced
2 sprigs coriander leaf
2 wood skewers
1 teaspoon salted peanuts, crushed
Hoisin orange glaze
1⁄2 cup hoisin sauce
1/3 cup pure orange juice
1⁄2 teaspoon chilli…