Slice unpeeled eggplant crosswise into 1/8" thick slices. Thinly
slice the chicken into 2" long slices. Heat the oil in a wok or
large skillet, add the garlic and stir-fry until light brown. Add
the eggplant and chicken and cook for 5-7 minutes. Add the finely
chopped chili peppers, basil leaves, and yellow bean sauce. Serve
immediately over steamed rice or chopped cabbage.
