Ingredients

• 1 cup canola oil

• 4 whole onions, diced

• 2 tbsp garlic, minced

• One 6-oz can yellow jackfruit, in water or syrup

• 2 tbsp ground ginger

• 2 tbsp ground cinnamon

• 2 tbsp garlic powder

• 1/2 tsp cayenne pepper

• 1/2 cup brown sugar

• 2 cups Asian barbeque sauce

• 6 ribs celery, diced

• 24 Boston lettuce leaves

• 1/2 cup water

• 1 bunch cilantro, chopped

Instructions

1. Heat the canola oil in a large nonstick skillet over medium heat. Add the onions, celery, and garlic and sauté until tender, about 5 to 7 minutes.

2. Drain the jackfruit in a strainer.

3. Mix the ground ginger, cinnamon, garlic powder, cayenne pepper, and brown sugar in a medium bowl. Add the jackfruit and toss to coat.

4. Add the seasoned jackfruit to the skillet. Sauté for 5 minutes.

5. In a small bowl, whisk the barbeque sauce and water together. Pour into the skillet. Cover and simmer for 20 to 25 minutes or until jackfruit is tender.

6. Remove the lid from the skillet and shred the jackfruit with a fork. Continue to simmer with the lid off for another 5 to 10 minutes or until the barbeque sauce has reduced.

7. Divide the jackfruit evenly among the lettuce leaves and sprinkle with chopped cilantro.