| 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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