Slice unpeeled eggplant crosswise into slices 1/8 inch thick. Thinly slice chicken. Heat oil in wok; 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.

Makes 3 to 4 servings.

from the Chicken-recipes list at Onelist, posted by Mimi Hiller Mm-formatted by Petra <phildeb@gmx, net>