| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains |
Thai |
Thai, Vegetarian |
4 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Japanese eggplant (about 3 cups sliced) |
| 1/4 |
lb |
Tofu |
| 6 |
tb |
Oil to |
| 3 |
|
Garlic cloves; crushed to |
| 5 |
|
Red chili peppers seeded and chopped to |
| 15 |
|
Sweet basil leaves to |
| 3 |
tb |
Yellow bean sauce (SEE NOTE) |
INSTRUCTIONS
NOTE: (yellow bean sauce from Thailand is saltier than sauce from Hong Kong
or China, so season to taste)
Slice unpeeled eggplant crosswise into slices 1/8-inch thick. Cut tofu into
1/2-inch cubes. Heat oil in skillet; add garlic and stir-fry until light
brown (don't burn!). Add eggplant and tofu and cook for 5 to 7 minutes. Add
remaining ingredients; mix gently. Serve immediately, since eggplant and
basil turn dark if dish sits after cooking. Makes 3 to 4 servings.
Source: Keo's Thai Cuisine by Keo Sananikone From: arielle@taronga.com
(Stephanie da Silva)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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