Eggplant with chicken (or tofu)

4 servings

Ingredients

Quantity Ingredient
⅓ pounds Boneless chicken breast, OR
¼ pounds Tofu
¾ pounds Japanese eggplant
6 tablespoons Oil
3 Garlic cloves
4 Red chile peppers
12 Basil leaves
2 tablespoons Yellow bean sauce

Directions

Crush garlic. Chop peppers. Slice unpeeled eggplant crosswise into slices ⅛ inch thick. thinly slice chicken (or, if using tofu, cut into ½ inch cubes) Heat oil. Add garlic and stir fry until light brown. Add eggplant and chicken (or tofu) and cook for five to seven minutes. Add red chile peppers, basil leaves, and yellow bean sauce; mix well. Serve immediately, since eggplant and basil turn dark if dish sits after cooking.

Courtesy of Steve Frank in Wildnet Recipes

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