You guys, Im gonna share my vegan BBC (Broad bean, Bean curd & Chinese cabbage) recipe with yall cos Ive had this for two nights in a row and its god damn cheap and delicious. Ingredients: 2 cloves garlic, diced dried chilli flakes - however much you want for low-high spiciness 1 can Dali Pickled Cabbage, drained - Kim Wang Asian Supermarket (Central Market) 2 pk Ming Fa Soybean Meat, boiled and drained - frozen section at Foodland, Happy Mart (Kensington), and most Asian supermarkets 1 pk of NutriSoy Teriyaki Tofu, diced 1 glug of peanut or safflower oil Sauce: 1 cup Lamyong Oyster Mushroom Sauce - Kim Wang Asian Supermarket 3 tbsp Spring Gully Worcestershire Sauce - Foodland 1/4 cup boiling water - Put everything into a thing with a lid and shake aggressively. Add more of either sauce or water if needed. Directions: First, set a pot of hot water to boil frozen soybeans and then drain. Meanwhile, heat oil in wok at medium high and fry garlic with chilli flakes for 1-2 mins. Add pickled cabbage and toss for 4 mins. Add soybeans and stir for 6 mins. Reduce heat to low, add diced tofu and sauce and toss thoroughly. Serve with soba noodles or rice. Youre welcome.
Posted on: Wed, 24 Sep 2014 05:04:36 +0000
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