Asian-American Fusion Thin Buffet Dish

Introduction
Today, we're diving into a recipe that beautifully encapsulates the essence of a thin buffet with a delightful Asian-American fusion twist. This dish is designed to weave together the multifaceted flavors and textures of both cuisines, making it an instant favorite for any gathering.
Ingredients
- 1 lb jackfruit, fresh or canned (drained and shredded)
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 3 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon chili flakes
- 1 cup vegan coleslaw mix
- 1 tablespoon wasabi paste
- 4 vegan hot dog buns
Instructions
- Heat the sesame oil in a large pan over medium heat.
- Add the minced garlic and grated ginger, sautéing until fragrant.
- Stir in the shredded jackfruit, hoisin sauce, soy sauce, rice vinegar, and chili flakes. Cook for 10 minutes or until the jackfruit is tender and flavorful.
- In a small bowl, mix the vegan coleslaw mix with wasabi paste.
- Toast the hot dog buns lightly.
- Assemble the dish by placing a generous amount of the jackfruit mixture onto each bun, topped with a spoonful of wasabi coleslaw.
Enjoy this vibrant, flavorful dish at your next gathering or family dinner. It's sure to bring a fresh and exciting twist to your table, leaving everyone eager for the next bite!
Emily
Nutritionfacts | Calories: 250, Fat: 5g, Carbs: 45g, Protein: 8g |
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Preparation Time | 30 minutes |
Allergy Information | Soy, Wheat, Sesame |