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.
 
 
"For the bread of God is that which comes down out of heaven, and gives life to the world." (John 6:33)