• 1 x 400g tin of Jackfruit
• 1 x cup Cornflour
•  ½ tsp Chinese five-spice
• Sea salt and black pepper
• 400ml vegetable oil 
• 1 bunch spring onions, washed, trimmed and sliced diagonally
• 1 large red chilli, finely sliced
• 1 tsp white sesame seeds
• 1 red pepper, deseeded and sliced
• 1 large carrot, shredded
• 4 cloves garlic, peeled and chopped
• 1 tbsp fresh ginger, peeled and grated 
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For the sauce:

• 6 tbsp soy sauce
• 6 tbsp sweet chilli sauce
• 4 tbsp ketjap manis
• 1 tbsp rice wine vinegar

1. Drain theJackfruit slightly squeeze out some liquid, then put into a bowl, tear the chunks into smaller strips, mix the marinade of soy sauce and garlic.
2. Mix the cornflour, five spice and seasoning together in a bowl and toss the jackfruit strips in this until coated. 
3. Heat the oil in a heavy-based pan and fry the strips, in batches, for a few minutes until crispy on all sides. Remove and drain on kitchen paper.
4. Drain off most of the oil in the pan, leaving about 1 tablespoon.
5. Add the garlic, ginger, red pepper, carrot and most of the chilli and spring onion. Stir fry for a couple of minutes before mixing together all the sauce ingredients and adding to the pan.
6. Let the sauce bubble and thicken, add the jackfruit strips to the pan and toss to coat in the sauce.
7. Serve immediately, over rice or noodles, sprinkled with the reserved chilli, white sesame seeds and spring onions.