Eggplant with Chicken(or Tofu)

* Exported from MasterCook *

Eggplant with Chicken (or Tofu)

Recipe By : riacmt@ubvmsc.cc.buffalo.edu (Carol Miller-Tutzauer)
Serving Size : 0 Preparation Time :0:00
Categories : Oriental

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound Japanese eggplant (about 3 cup sliced)
1/3 pound boneless chicken breast (or 1/4 lb. tofu)
6 teaspoons oil
2 1/2 cloves garlic -- crushed
3 red chili peppers -- seeded and chopped
12 1/2 basil leaves
2 teaspoons yellow bean sauce (Yellow bean sauce
from Thailand is saltier than
sauce from Hong Kong or China. Season to

Slice unpeeled eggplant crosswise into slices 1/8-inch thick. Thinly slice
chicken (or, if using tofu, cut tofu into 1/2-inch cubes). Heat oil in a
wok; add garlic and stir fry until light brown. Add eggplant and chicken
(or tofu) and cook for 5 to 7 minutes. Add red chili peppers, basil leaves,
and yellow bean sauce; mix well. Serve immediately, since eggplant and
basil turn dark if dish sits after cooking.

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