Heat the oil in a large skillet over medium heat. Once hot, add the garlic and grated ginger. Sautée for 1-2 minutes, stirring regularly.

Add sweet potatoes, red bell peppers, and shiitakes, and sautée for 6-8 minutes or until tender. Stir regularly to make sure the vegetables don't stick to the bottom of the skillet.

Drain and rinse the jackfruit. Cut off the hard core parts. Transfer to a plate or cutting board and roughly mash it with a fork until you get a texture similar to pulled pork.

Add the jackfruit to the skillet and cook for 2-3 minutes, stirring regularly.

Pour in the soy sauce, almond butter, white rice vinegar, ground chili, and five-spice powder if using. Stir well to combine and cook for one more minute. Remove from heat and let cool a few minutes.

Bring a large pot of water to a low boil. In the meantime, prepare the wontons.

Place a wonton wrapper on a cutting board. Using your finger, slightly wet the edges with water. Place about 2 teaspoons of the jackfruit filling in the center of the wrapper. Fold the wrapper in half over the filling to form a triangle, press down the edges to seal. Give it a good pinch, making sure your wontons are fully sealed. Otherwise, the wontons may fall apart during cooking and the filling will escape.

Moisten one bottom corner of the triangle with water. Bring together the left and right corners and press to seal. See photo to check how they should look like. There are many other ways to fold a wonton, use your favorite one. Repeat with the remaining wrappers and filling.

Once your wontons are ready and the water boiling, carefully drop the wontons into the boiling water. Lower the heat to a low boil, and cook for 2 minutes. In the meantime, prepare the broth.

Drain the wontons and transfer to the serving bowls filled with the hot broth. Top with red pepper flakes, green onions, and optionally sautéed shiitakes and bok choi.

Combine all the ingredients except the green onions in a saucepan. Heat over medium heat for 3-5 minutes. Remove from heat, add the chopped green onions and divide into 3 serving bowls.