4 Serves
65 Mins
Drain the canned young green jackfruit thoroughly and use a chefs knife to remove the tough core, then shred the remaining pieces into bite-sized strands using your hands or a fork.
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Vitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
21 µg / 400 µgCalcium
23 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
26 mg / 420 mgPhosphorus
20 mg / 1,250 mgPotassium
397 mg / 4,700 mgSodium
372 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
1 g / 28 gSugar
17 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
19 gAlcohol
0 g
Heat the avocado oil in a large cast iron skillet over medium-high heat.
Add the shredded jackfruit to the skillet and cook, stirring occasionally with a spatula, until the edges begin to brown and crisp, about 20 minutes.
Season the mixture with salt and pepper, and add a splash of lime juice or hot sauce if desired, continuing to cook for another 5 minutes to meld the flavors.
Remove from heat and serve the crispy jackfruit immediately while hot.
25
g95
g20
g
Yemeni
