Eggplant With Chicken (Or Tofu)

Recipe Ingredients

1/3 lb	151g / 5.3oz	Boneless chicken breast - or
1/4 lb	113g / 4oz	Tofu
3/4 lb	340g / 11oz	Japanese eggplant
6 tablespoons	90ml	Oil
3		Garlic cloves
4		Red chile peppers
12		Basil leaves
2 tablespoons	30ml	Yellow bean sauce

Recipe Instructions

Crush garlic. Chop peppers. Slice unpeeled eggplant crosswise into slices 1/8 inch thick. thinly slice chicken (or, if using tofu, cut into 1/2 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

Source:
COOKING MONDAY TO FRIDAY SHOW # MF6634

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