Sriracha & Garlic Pulled Jackfruit with Mint & Cilantro
Prep time
Cook time
Total time
You can find cans of young green jackfruit in brine in most mainstream grocery stores or Asian grocery stores.
Recipe type: Main
Serves: 2
  • 1 10 ounce can of young green jackfruit in brine, drained, rinsed and shredded into bite-sized pieces
  • 1-2 teaspoons of olive oil (or use a non-stick pan if you are oil-fee)
  • 4 cloves garlic, minced
  • 2 tablespoons of soy sauce
  • 4 tablespoons of water
  • 2 tablespoons Sriracha sauce
  • ¼ cup chopped fresh mint
  • 2 tablespoons chopped cilantro
  • 2 sliced green onions
  • Lime wedges for garnish
  • Lightly steamed cabbage leaves (optional)
  1. Pat dry the drained, rinsed, shredded jackfruit.
  2. Heat the oil in a large saute pan. When hot, add the jackfruit. Sear on both sides for 2-3 minutes to make the jackfruit a little golden brown.
  3. Add the soy sauce, water, garlic and Sriracha to the pan. Cook for another minute or two.
  4. Toss with the mint and cilantro. Serve over some steamed cabbage leaves and top with sliced green onions and a squeeze of lime.
Recipe by Ordinary Vegan at