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Prepare the Jackfruit Larb:

  • Oil, as needed
  • Garlic cloves, minced 35 g
  • Lemongrass, chopped 25 g
  • Galangal/ginger, finely minced 8 g
  • Shallots, diced 55 g
  • Red or green bird’s eye chili, chopped 6.5 g
  • The Jackfruit Company, Naked Jackfruit (30.5 oz) 1 pack
  • Green beans, cut into ¼ inch disks 170 g
  • Kefir lime leaves, chiffonade 4 ea
  • Mushroom sauce 25 g
  • Palm sugar 41 g
  • KNORR® Professional Liquid Concentrated Vegetable Base, prepared 2 T.
  • Cilantro, coarsely chopped 50 g

To serve:

  • Boston lettuce, leaves 2 heads
  • Limes, cut into wedges, for garnish 2 each
  1. Prepare the Jackfruit Larb:

    • Heat oil in wok. Stir in aromatics (garlic, lemongrass, galangal, shallots, and chilies).
    • Stir in jackfruit, green beans, and kefir lime leaves and stir-fry until jackfruit is golden brown. Mix constantly so aromatics do not burn.
    • Add in mushroom sauce, palm sugar and KNORR® Professional Liquid Concentrated Vegetable Base.
    • Stir in cilantro. Stir fry until fragrant and mixed well.
  2. To serve:

    Serve in lettuce cups with wedge of lime.
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