1/3 lb Boneless chicken breast, OR

1/4 lb Tofu

3/4 lb Japanese eggplant

6 tb Oil

3 Garlic cloves

4 Red chile peppers

12 Basil leaves

2 tb Yellow bean sauce

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