This easy vegan jackfruit kung pao is better than anything you'll get from a takeaway. The dry chillies deliver a hot and spicy kick, while the red peppers tone it down with a layer of sweetness. It's clean-tasting and fresh, and not in any way greasy or heavy. Serve on its own with rice, or with a selection of other dishes as part of a more elaborate meal.

Chinese takeout made at home? Yes please!

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Ingredients : 

Jackfruit : Jackfruit (30%), Water, Tomato, Onion, Cashew Nuts, Melon Seeds, Refined Sunflower Oil, Brown Onion, Garlic, Salt, Sugar, Green Chilli, Spices and Condiments, Ginger, Corn Starch, Natural Flavouring Substances, Yeast Extract.

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Kung Pao Paste : Sugar, Water, Soy Sauce (Water, Soybeans, Salt, Wheat Flour), Chilli Paste (Chilli, Salt, Vinegar, Ginger Paste (Ginger, Salt), Soybean Paste (Water, Soybeans, Salt, Wheat Flour), Garlic Powder, Garlic Paste (Garlic, Salt, Onion Powder [Onion, Anticaking Agent (Calcium Stearate)]), Spice Extract (Water, Salt, Mixed Spices), Sesame Oil, Thickener (Acetylated Distarch Adipate), Chilli Peppers, Chilli Pepper Powder, Salt. 

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Miscellaneous : Sesame Oil, Sesame Seeds, Dry Chillies.

Allergen Details : Contains Nut, Soybeans, Wheat, Sesame, Sunflower Seeds, Gluten.

Nutritional Facts :
(Approximate values per 100gms)

Energy : 164 kcal
Protein : 2.2 gm
Total Carbohydrate : 18 gm
Total Sugar : 5 gm
Added Sugar : 1.9 gm
Total Fat : 7.6 gm
Saturated Fatty Acid : 1.4 gm
Unsaturated Fatty Acid : 4.1 gm
Acid Trans Fat : 1.5 gm
Cholesterol : BLQ
Sodium : 694 mg
Dietary Fiber : 8.7 gm

Packaging : 250 g

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Shelf Life : 12 months. Keep in cool dry place.
No refrigeration needed.