Daily Vegan Lunch for 27 June, 2013: Jackfruit Stir-fry

vegan jackfruit stir fry


2 cups shredded jackfruit, raw or cooked in boiling salted water for 7 minutes and drained
1 cup shiitake mushrooms, sliced (I used dried shiitake mushrooms rehydrated in water)
1 carrot, julienned
1 zucchini, sliced on the diagonal
2 cups bok choy, chopped


1/2 teaspoon salt
1/2 teaspoon vegan Worchestershire or soy sauce
1/2 tablespoon sugar
1/2 tablespoon cornstarch
6 tablespoons water
1 teaspoon white wine
1/4 teaspoon sesame oil


Chop all vegetables and set them aside in bowls or on a cutting board like I do somewhere near the cooking area.  Prepare the white sauce by stirring all ingredients together in a small bowl.   Heat a large pan or wok until oil shimmers (very hot) and add vegetables, tossing them around until the bok choy wilts slightly, about one minute.  Turn the heat down to low and add the sauce.  Stir fry is done once the sauce thickens, about 30 seconds to one minute.

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