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Ingredientes
- 1/3 lb Boneless chicken breast, Or possibly
- 1/4 lb Tofu
- 3/4 lb Japanese aubergine
- 6 Tbsp. Oil
- 3 x Garlic cloves
- 4 x Red chile peppers
- 12 x Basil leaves
- 2 Tbsp. Yellow bean sauce
Direcciones
- Crush garlic. Chop peppers. Slice unpeeled aubergine crosswise into slices 1/8 inch thick. thinly slice chicken (or possibly, if using tofu, cut into 1/2 inch cubes)
- Heat oil. Add in garlic and stir fry till light brown.
- Add in aubergine and chicken (or possibly tofu) and cook for five to seven min. Add in 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 159g | |
| Recipe makes 4 servings | |
| Calories 280 | |
| Calories from Fat 217 | 78% |
| Total Fat 24.51g | 31% |
| Saturated Fat 2.52g | 10% |
| Trans Fat 0.56g | |
| Cholesterol 19mg | 6% |
| Sodium 96mg | 4% |
| Potassium 312mg | 9% |
| Total Carbs 6.56g | 2% |
| Dietary Fiber 2.7g | 9% |
| Sugars 2.43g | 2% |
| Protein 9.36g | 15% |
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