Gluten-Free Vegan Jackfruit Kung Pao (Jackiepao)

Radka Vrzalová

Radka Vrzalová

Oct 13, 2026

45 minutes icon

45 minutes

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Gluten-Free Vegan Jackfruit Kung Pao (Jackiepao)cover
Radka Vrzalová

Radka Vrzalová

Gluten-Free Vegan Jackfruit Kung Pao (Jackiepao)cover

Už přes 13 let se zabývám bezlepkovou a přidruženými dietami k onemocnění celiakií a alergiemi na lepek či pšenici. Tvoření nových receptů a zkoušení nových potravin je můj obrovský koníček a relaxuji tím své pracovní vytížení. Prostě u něj odpočívám. Snažím se o to, aby i lidé, kteří mají zdravotní diety jedli kvalitně, pestře, regionálně v souladu s ročním obdobím a hezky česky. Neváhejte sledovat moji cestu a nejen bezlepkové recepty na mém Instagramu @bezlepkovamatka.

Ingredient

Main course

1 ks

Young jackfruit (Jacky F)

1 ks

Handful of roasted unsalted peanuts

2 lžíce

Oil

1 ks

Red pointed pepper

0.5 ks

Onion

2 ks

Carrots

150 g

White cabbage, cut into small pieces

200 ml

Warm water

1 lžíce

Potato starch

2 lžíce

Gluten-free soy sauce

2 ks

Rice or umeboshi vinegar

1 ks

Salt, black pepper, pinch of sugar to taste

Marinade

1 lžíce

Gluten-free soy sauce

2 lžíce

Sherry or another sweet wine

1 ks

Crushed garlic clove

1 lžíce

Potato starch

1 ks

Fresh black pepper to taste

3 g

Salt

Process

How to make it

1. Mix the marinade items with a fork in a big bowl. 2. Drain and rinse the jackfruit. Pat it dry. 3. Put it in the marinade. Leave it in the fridge overnight. 4. Toast the peanuts in a dry pan. Set them aside. 5. Heat oil in a non-stick pan. Fry the jackfruit for 2 minutes. Stir all the time. 6. Add the chopped vegetables. Fry for 2 more minutes. They should stay a bit crunchy. 7. Add the soy sauce and vinegar. Stir and keep frying. 8. Mix the water and starch with a fork. Pour it in. 9. Turn the heat down. Cook slowly until the sauce is thick. 10. Add salt, pepper and a pinch of sugar if needed. Top with the peanuts. 11. Serve with jasmine rice.


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