BBC (Broad beans, bean curd and Chinese chutney)

An example of regional Australian Chinese food, this is a vegetarian (vegan) dish popularised by Adelaide institution Chinese restaurant Ying Chow. Despite the broad bean title it's made with edamame which are young soy beans.

• serves

  4

• prep

  5 minutes

• cook

  5 minutes

• difficulty

  Easy

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Ingredients

• 180 g marinated extra-firm bean curd (see Note)
• 2 tbsp vegetable oil
• 2 tbsp pickled Chinese cabbage (see Note)
• 2 cups frozen edamame
• 2 garlic cloves, roughly chopped
• 2 bird's eye chillies, sliced
• 2 spring onions, sliced
• 1 tsp soy sauce
• 2 tsp Shaoxing wine
• salt and sugar, to season
• 1 tsp cornflour mixed with ¼ cup cold water

Instructions

1. Cut the bean curd into cubes around the same size as the edamame.
2. Heat a wok over medium heat and add the vegetable oil. Add the bean curd and toss for about a minute. Add the pickled Chinese cabbage and edamame and toss to combine. Add the garlic, chillies, spring onion, sauces and toss to combine.
3. Add a little water if needed to keep the mixture moist. Drizzle in a little cornflour mixture to thicken the sauce, then serve.

Note

• This is available in the refrigerated section of Asian grocers. We used Ma Ling brand that comes in a can.

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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Watch The Full Episode Here

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Watch The Full Episode Here

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