One of my favourite dishes in the best Chinese restaurant in Adelaide is simply called BBC – beans with bean curd. I’ve always wanted to try making these and after buying a new wok recently I knew I had to give it a go! Luckily there’s a few variations of the recipe online – the one I settled on is below. I know it doesn’t look like much, but give it a go – I love BBC so much I’ve eaten it twice in a day.
Recipe: BBC (Beans with Bean Curd)
- 250g/ 1/2 pound frozen soy beans – the menus I’ve seen describe the beans as broad beans but they are clearly soy beans.
- 1 tbsp oyster sauce
- 1 tsp soy sauce
- 1 tsp fish sauce
- 1 tbsp of chinese pickled cabbage, finely chopped
- 1 packet of silken tofu – most recipes use firmer tofu but I love silken tofu. Either is good.
- 1 tbsp oil
- 1 clove garlic, chopped fine
- Chilli powder to taste
- Heat a wok or large frying pan over high heat.
- Add oil and pickled cabbage and stir fry for 30 seconds. Add soy beans and stir fry until the beans are hot through – a few minutes
- Push the beans aside in the wok and add garlic. Stir around until starting to brown – not for too long.
- Add tofu, soy, oyster and fish sauce and chilli and stir fry together for another minute.
- Serve with rice.
Preparation time: 5 minute(s)
Cooking time: 5 minute(s)
Number of servings (yield): 4
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