*  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.
 
                    - - - - - - - - - - - - - - - - - -=20

Plain Text Version of This Recipe for Printing or Saving