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    You can VEGAN!

    Dec 27, 2019 5 minutes

    PEKING CRISPY JACKFRUIT PANCAKES

    This is a vegan version of Peking duck – aromatic, crispy shreds of jackfruit with plenty of hoisin sauce and crunchy cucumber. It uses untoasted sesame oil here rather than the more widely available toasted sesame oil, which is a flavour that tends to dominate.

    Serves 2

    Preparation time: 5 mins Cooking time: 20 mins

    For the pancakes

    ■ Baby jackfruit 400g can
    ■ Soy sauce 3tbsp
    ■ Chinese five spice ½tsp
    ■ Rice vinegar 1tbsp
    ■ Crushed Szechuan pepper ½tsp
    ■ Untoasted sesame oil 2tbsp
    ■ Cucumber ½
    ■ Spring onions 3
    ■ Chinese pancakes 10-12
    ■ Hoisin sauce, to serve

    For the edamame and broccoli

    ■ Tenderstem broccoli 150g
    ■ Untoasted sesame oil 2tbsp
    ■ Edamame beans 120g frozen
    ■ Garlic clove 1, finely chopped
    ■ Fresh root ginger 1tbsp, finely grated
    ■ Sesame seeds1tbsp■

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