Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 lb Japanese eggplant
- (about 3 cups sliced)
1/4 lb Tofu
6 tb Oil
2 -to
3 Garlic cloves; crushed
1 -to
5 Red chili peppers
-- seeded and chopped
10 -to
15 Sweet basil leaves
1 tb -to
3 tb Yellow bean sauce
- (SEE NOTE)

NOTE: (yellow bean sauce from Thailand is saltier than sauce from
Hong Kong or China, so season to taste)

Slice unpeeled eggplant crosswise into slices 1/8-inch thick. Cut
tofu into 1/2-inch cubes. Heat oil in skillet; add garlic and
stir-fry until light brown (don't burn!). Add eggplant and tofu and
cook for 5 to 7 minutes. Add remaining ingredients; mix gently. Serve
immediately, since eggplant and basil turn dark if dish sits after
cooking. Makes 3 to 4 servings.

Source: Keo's Thai Cuisine by Keo Sananikone From: arielle#taronga.com
(Stephanie da Silva)

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