BBC

Broad Bean, Bean Curd + Chinese Chutney.

Due to my own special and annoying dietary requirements I've had to super modify this recipe both to remove garlic. Which means that not only did I have to leave out garlic (which is sometimes included), but in a quest to avoid garlic for myself and MSG for my b/f I've had to find substitutes to the Chinese Chutney which is actually just chinese pickled cabbage.

If you want to use this ingredient (and it would probably be worth it, omit the rice wine vinegar and just sub 1/2 cup chinese pickled cabbage which can be gotten from both the Adelaide Central Markets and most Asian/Chinese Grocery Stores around the place.

Also the other fun thing about the title of this recipe is that it doesn't actually use broad beans, but uses green soy beans/soy nuts.

Ingredients

1 bag (400g) frozen green soy beans, defrosted.
200g finely sliced deep fried tofu (firm can also be used but you don't have the skin bit)
4 finely sliced spring onions
2TBSP rice wine vinegar
2TBSP tamari or soy sauce (or to taste)
3 heaped tsp minced ginger
*optional 1 tsp minced garlic
either 1 chopped dried chili or 3tsp Sambal Oelck/hot chili paste

1. In a wok cook off the spring onions till they are soft.
2. Add tofu and fry till crispy
3. Add beans and all the sauce ingredients and cook until beans are warmed through and some have little brown marks from the heat of your wok.


Serve with rice.