Update my dinner status, I'm making this tonight.
5 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
seeded and chopped
- 10 -to
- 15 Sweet basil leaves
- 1 tb -to
- 3 tb Yellow bean sauce
- 3 Garlic cloves; crushed
- 6 tb Oil
Preparation
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 (dont 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: Keos Thai Cuisine by Keo Sananikone From: arielle@taronga.com (Stephanie da Silva) From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
