Crush garlic. Chop peppers. Slice unpeeled eggplant crosswise into slices
1/8 inch thick. thinly slice chicken (or, if using tofu, cut into 1/2 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.

Courtesy of Steve Frank in Wildnet Recipes

Stichworte: Thai, Chicken, Vegetables