About the Recipe
This recipe reminds us of our favorite nanny Theresa
3 tablespoons olive oil or avocado oil
½ cup chopped yellow onion
¼ cup thinly sliced fresh ginger
6 cloves garlic, minced
400g can of jackfruits, drained and shredded or cut into 1/2-inch pieces
4 cups vegetable stock or 1 cube vegan stock diluted in 4 cups warm water
1 ½ cups peeled and cubed green papaya or chayote
2 cups chopped malunggay leaves
1 tablespoon Vegan Worcestershire sauce
¼ teaspoon salt
¼ teaspoon ground black pepper
Heat oil in a large pot over medium heat. Add onion, ginger and garlic; cook, stirring, until the onion starts to turn translucent, about 3 minutes. Add jackfruit and stock; cook, stirring for about 5 minutes. Add papaya (or chayote), malunggay (or bok choy), Worcestershire sauce, salt and pepper; continue simmering until the vegetables are tender and the flavors have melded, about 5 minutes more.
Serve with jasmine steamed rice.