Eggplant with Chicken (Or Tofu)
boneless, or 1/4 pound tofu
red chili peppers
yellow bean sauce
Chop peppers. Slice unpeeled eggplant crosswise into slices ⅛ inch thick. Thinly slice chicken (or, if using tofu, cut into ½ 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.