Eggplant with Chicken(Or Tofu)
Yield
2 servingsPrep
15 minCook
20 minReady
35 minTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | pound |
chicken breast halves, boneless, skinless
or 1/4 lb tofu |
|
| ¾ | pound |
japanese eggplants
|
* |
| 6 | tablespoons |
vegetable oil
|
|
| 3 | each |
garlic cloves
|
|
| 4 | each |
red chili peppers
|
*
|
| 12 | each |
basil
|
*
|
| 2 | tablespoons |
yellow bean sauce
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 151.2 | g |
chicken breast halves, boneless, skinless
or 1/4 lb tofu |
|
| 340.2 | g |
japanese eggplants
|
* |
| 9E+1 | ml |
vegetable oil
|
|
| 3 | each |
garlic cloves
|
|
| 4 | each |
red chili peppers
|
*
|
| 12 | each |
basil
|
*
|
| 3E+1 | ml |
yellow bean sauce
|
* |
Directions
Crush garlic.
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.
