BBC is an Adelaide culinary institution. Basically, it’s a spicy vegetable dish served up at a number of Gouger Street restaurants that comprises some combination of Bean curd, Broad beans or Soy Beans and preserved Cabbage.
I love it so much I decided to do a version of it for Amazing Almonds with the addition of natural almonds that soak up the juices and add wonderful texture, flavour and crunch.
This dish could not be simpler. The ingredients are available at your local Asian grocer and all it requires is a few minutes stirring them around in a wok or fry pan. Accompanied by steamed rice that’s dinner done in under 10 minutes with next to no effort.
This dish is vegan and gluten-free but I know more than a few meat eaters who happily order this dish time and time again because to eat this dish is to love it. Seriously, it’s that good.
Why not give it a go today?
- 2 tablespoons vegetable oil
- 2 cloves garlic, finely chopped
- 2 Birds Eye chillies, finely chopped
- 2 tablespoons preserved cabbage from can
- 400 grams frozen soy beans (unthawed)
- 100 grams natural almonds
- 200 grams chilli or spicy firm tofu, diced
- 2 tablespoons oyster sauce (use vegan oyster sauce if vegan)
- Heat up wok or large fry pan until hot and then add oil.
- Add garlic and chilli and stir continuously over low flame for a minute - do not let it burn.
- Add cabbage and stir fry for a further minute.
- Increased the heat to high and add soy beans. Cook for one minute, stirring occasionally.
- Add almonds and cook for another two minutes, stirring occasionally.
- Add tofu and oyster sauce and stir to combine.
- Cook for another 2-3 minutes or until everything is heated through.
- Serve with steamed rice.
Suitable for vegans and vegetarians (if using vegan oyster sauce)