Chinese Broccoli - Kailan and Jackfruit Seeds Stir-fry
This recipe combines the bitter pungent flavor of Chinese broccoli with the sweetness of jackfruit seeds, and the blend is delicious. It is an easy turnaround side-dish and goes very well with steamed rice.
Servings: 3 people
Cost: $5
Equipment
- Heavy Bottom Pan
Ingredients
- 300 g Chinese Broccoli - Kaillan One Medium-sized bunch
- 2 Garlic Cloves
- 10 Jackfruit Seeds
- 1 tbsp Roasted Sesame Seeds To sprinkle on the top
- 1½ tsp Rock Salt To taste or 1 tbsp Naturally brewed soy sauce
- 1 Dried Red Chili Optional
- 1 Medium Onion
- 1 tbsp Peanut Oil or Mustard Oil For cooking
- 2 tsp Virgin Sesame Oil To sprinkle on the top
- 1 tsp Mustard Seeds Optional
Instructions
Chinese Broccoli
- Wash and chop the Chinese Broccoli stem into slightly less than half-inch long pieces.
- Coarsely chop the leaves.
- Finely chop onion and garlic.
Jack fruit Seeds
- To cook the jackfruit seeds, boil them in salty water for 15-20 minutes.
- Remove the white peel from the seeds and then cut them into small pieces.
Vegetable Stir-Fry
- Heat the pan. Add oil and let it heat slightly.
- Add the dried chili and mustard seeds. Let the seeds crackle.
- Add garlic and onion and keep stirring till they turn slightly brown.
- Add jackfruit seeds and salt and keep the heat to low. Cook for 2 minutes.
- Add Kai-lan leaves. Cook till the stem and leaves wilt off. This will take nearly 7-8 minutes.
- Sprinkle sesame seeds on top of it and serve with rice.
- Replace salt with soy sauce by adding soy sauce at the end of cooking.
- Sprinkle the mix with sesame oil. Enjoy!