Gluten-Free Vegan Jackfruit Kung Pao (Jackiepao)

Radka Vrzalová
Oct 13, 2026
45 minutes
Asie

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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