Mu Shu Jackfruit Lettuce Wraps Featured

Authors: Fatfree Vegan Blog

by Susan Voisin on May 21, 2013

Mu Shu Jackfruit Lettuce Wraps

Excuse the short introduction to this recipe, but I’m packing my bags and heading to Portland, Oregon, to hobnob with the vegan and famous at Vida Vegan Con. I’ll be giving a food photography presentation, speaking about blog monetization with Nava Atlas, and participating in a panel on privacy and oversharing with Dreena Burton, Joanna Vaught, and Sayward Rebhal. Plus, I’ll be having dinner with friend and fellow blogger Maria, so I’m beyond excited. Daughter E is coming along as my “assistant” (camera bag bearer), so if you’re there, please don’t hesitate to come up to us and tell her that you remember when she was little bitty and wore glasses (she loves that, honest!)

Before I go, I wanted to share a traditional Chinese recipe that I lightened up with the use of jackfruit. You may remember young green jackfruit from my Jackfruit “Crab” Cakes; it’s an Asian fruit that is used as a vegetable when it’s green. As it cooks, it starts to flake and shred, becoming eerily reminiscent of the texture of pulled pork, without all of the antibiotics, cholesterol, or animal suffering. It’s shreddy texture is perfect in this Mu Shu “Pork,” absorbing all the sweet and salty flavors of the sauce while having a much lower calorie and fat count than the original. I also substituted lettuce leaves for the traditional mu shu pancakes, making this main dish much lighter and fresher than its namesake while still just as flavorful.

Mu Shu Jackfruit Lettuce Wraps

A Note About Gluten: The hoisin sauce I used contains wheat, but if a wheat-free version exists, you could make these gluten-free (you’ll need to check your soy sauce, too).

See you in Portland!


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