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Anyone who’s been out late and drunk in Adelaide, has come across the legendary BBC (broad bean, bean curd chutney) at Ying Chow on Gouger St. Beloved of vegetarians, omnomnominovores alike, I’ve been searching for a version elsewhere. Having failed miserably, I’ve come up with a version which scratches the itch.

You need:

  • Peanut oil, 3 tbsp-ish
  • Pickled chinese cabbage (Ma Ling, Ming Fa, seems like they all come in yellow cans in your local asian grocer.)Good Choice Trading Inc.
  • Spicy fried tofu
  • Chillies to taste
  • 4 cloves garlic
  • knob of ginger (maybe 1cm-ish)
  • 2 tsp fish sauce
  • 2 tbsp oyster sauce
  • Soy beans/Shelled edamame (can get frozen already shelled in most asian grocers) 300g or thereabouts. More if you like edamame
  • Chiu Chow Chilli Oil – 3 tsp of the oil and 1 of the chilli mixture
  • chilli flakes or chilli powder (optional to taste)

Prep
So take some peanut oil, 1 tbsp, and maybe 1 tsp of the chilli oil and some chilli flakes and fry up the spicy fried tofu (cut it into small, thin bits) until crisp and set aside
Take your chinese cabbage and give it a good rinse and chop it up finely and set aside
Boil the edamame (bout 3 min in salted water) and set aside

Putting it together
Then put remaining peanut oil, chilli oil and chilli oil (and chilli flakes/powder ifyou wish) mixture into your pan with finely cut garlic and ginger for a few minutes.
Once getting aromatic, chuck in the chinese cabbage and stir around for a couple of minutes
Add in the edemame and the tofu bits
Add in the fish sauce and the oyster sauce, fry up for another minute or so and then serve with steamed white rice

For the non vegetarian, a sliced duck breast is delicious with this
Get a duck breast, score the fat, rub in salt and chinese five spice into the fat and fry until desired level of done-ness. Slice thinly and drape over rice and BBC.

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