Jackfruit Sichuan Wonton Soup
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • Wontons
  • 12-15 wontons wrappers (We used the brand Nasoya)
  • 1 20 oz can young jackfruit in brine (shredded small)
  • 3-4 green onions chopped
  • ½ inch fresh ginger minced
  • 1 garlic clove minced
  • Sichuan pepper powder
  • Chopped cilantro.
  • 2 Tbsp broth
  • Seasonings
  • 4 Tbsp Chili Oil
  • 2 Tbsp Mirin
  • 2 Tbsp Rice Vinegar
  • 1 Tbsp Liquid Aminos
  • 1 Tbsp Sesame Oil
  • 1 tsp Sichuan Peppercorns
  • 2 Cloves Garlic Minced
  • ½ inch Fresh Ginger (Minced)
  • Broth
  • 3-4 cups Water or Veggie Broth
  • Baby Bok Choy Stems Chopped
  • 2 Green Onions Chopped
  • Cilantro (Minced)
Instructions
  1. Prepare the produce as directed.
  2. In a frying pan with a small amount of oil, sauté the jackfruit for 3 minutes. Add the ginger and garlic and sauté for 3 more minutes.
  3. Stir in the onion and cilantro and add 2 Tbsp broth. Remove from heat.
  4. Prepare the wonton. Place a small amount of filling into the center of a wrapper. Fold in half corner to corner, forming a triangle. Add a small amount of water to the edges to seal. Next fold the corners toward the center and seal them together with a little water to form an envelope shape. Repeat until filling or wrappers are done.
  5. Prepare the vegetables for the broth.
  6. Bring the broth to a simmer. Add the bok choy stems. Allow to cook for 1 minute. Add the wonton and cook until transparent. About 3 minutes. Add some green onion and cilantro.
  7. Spoon the soup and wontons into each bowl. Add as much red oil seasoning as you like. One or two spoonfuls will probably be enough for most people.
  8. Top with extra green onion and minced cilantro.
  9. Enjoy.
Recipe by Meatless Makeovers at https://www.meatlessmakeovers.com/jackfruit-sichuan-wonton-soup/