Name: Eggplant with Chicken (Or Tofu)
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Eggs, Grains	Thai	Thai, Chicken, Vegetables	4	Servings

INGREDIENTS

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

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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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