Mongolian Jackfruit with Sambal Green Beans


I had the opportunity to try out Cha’s Organics Jackfruit in Brine and it’s so good. I have had jackfruit only once before, and it was very ripe and fresh! The young jackfruit that I used for this recipe is best for savory dishes. It has a great texture to it and makes a great substitution for beef in recipes. I have always loved the flavors of Indonesian-Mongolian cooking, and thought it would work well with the jackfruit. I decided to come up with a vegan version of Mongolian Beef, and it is so good!

Here are some of the ingredients that I used for this recipe! If you want to try Cha’s Organics jackfruit, click HERE and you can check out their assortment of items that they carry.

First thing to do is to get all your aromatics ready for the wok. I find it easier to do it all first as the wok heats up so fast. After it is done browning, which will only take a few minutes, add the ingredients to make the sauce. Make sure that you stir it well so it doesn’t burn.

Now it’s time to drain and rinse the jackfruit before cutting and dredging it. Make sure that most of the liquid is off before dredging it. I ended up cutting each piece into four so it would cook faster, and be bite size. After that is done, add it to the sauce and simmer for 40 minutes.

While it is simmering, you can prepare the Sambal Beans. They are incredibly easy to make, and literally only take a few minutes. Add everything except the green beans to a skillet and stir for one minute. Add the beans and peppers and saute for 2 minutes to keep the beans slightly crunchy and green. Serve with rice and Mongolian Jackfruit.

5 from 1 vote

Mongolian Jackfruit with Sambal Green Beans

A filling and delicious meal

Course Dinner
Cuisine Vegan
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 Servings
Author Sareena's Food


Mongolian Jackfruit

  • 1 Tblsp Extra Virgin Olive Oil
  • 1 Yellow Onion, sliced
  • 6 Cloves Garlic, crushed
  • 2 Tblsp Fresh Ginger, grated
  • 2 Stalks Lemongrass
  • 1 Jalapeno
  • 1 400ml Chas Organics Jackfruit in Brine, drained
  • 2 Tblsp Cornstarch
  • 1 tsp Ground Ginger
  • 1/2 Cup Soy Sauce or Tamari
  • 1/3 Cup Dark Brown Sugar
  • 1 Cup Water

Sambal Beans

  • 2 Cups Grean Beans
  • 2 Tblsp Sambal
  • 2 Cloves Garlic, crushed
  • 1 Tblsp Extra Virgin Olive Oil
  • 1 Tblsp Soy Sauce or Tamari


Mongolian Jackfruit

  1. Cut and cook the garlic, ginger, onions and lemongrass in the oil until slightly browned.

  2. Add the jalapeno, soy sauce and brown sugar and simmer for 5 minutes, stirring constantly.

  3. Drain and cut the Cha's Organics jackfruit into bite sized pieces. Mix together the cornstarch and ground ginger and coat the jackfruit in it. 

  4. Put into sauce and add the water. Simmer on medium-low heat for 40 minutes, or until the jackfruit is tender.

Sambal Beans

  1. In the oil, saute the garlic, sambal and soy sauce for 1 minute. Add green beans and bell pepper. Saute for 2 minutes and serve with the jackfruit.

One Comment

  1. That jackfruit tastes just like beef in this recipe. I had no idea jackfruit was that good until I tried this recipe!


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