Instructions: Crush garlic. Chop peppers. Slice unpeeled aubergine 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 aubergine 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 aubergine and basil turn dark if dish sits after cooking.

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