Ingredients

1/3 lb. boneless chicken breast
3/4 lb. japanese eggplant
6 Tbsp. oil
3 garlic cloves
4 red chili peppers
12 basil leaves
2 Tbsp. yellow bean sauce

Cooking Instructions

Crush garlic. Chop peppers. Slice unpeeled eggplant crosswise into slices 1/8-inch thick. thinly slice chicken. Heat oil. Add garlic and stir fry until light brown. Add eggplant and chicken and cook for 5 to 7 minutes. Add red chili peppers, basil leaves, and yellow bean sauce; mix well. Serve immediately, since eggplant and basil turn dark if dish sits after cooking.
 
 
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