This dish uses Hawaii Healthy Gourmet "beef" soy strips. Distributed by Pac Rim Soy Distributors, the products retail at health food stores like Down To Earth.

Ingredients:

3/4 cup dried soy "beef" strips (Reconstitute per package directions- add 3/4 cup boiling water and simmer about 5 minutes.)

3 medium eggplant cut into 1/2 inch slices

2 garlic cloves chopped

1 cup basil leaves

2 tbsp. oil

1/2 tsp. Hoisin sauce

1/2 tsp. black bean sauce

1/2 tsp. ground bean sauce (These sauces available at Asian markets or Oriental section of supermarkets.)

1/2 tsp. thai chili sauce (optional)

Instructions:

In a wok, cook oil and garlic on medium heat until garlic turns golden. Set aside.

In the wok, cook eggplant (no oil) on high heat, stirring continuously. Add a few tbsp. of water to help steam and keep from sticking.

As it cooks drizzle on a bit of the garlic infused oil. Keep drizzling small amounts of water and then the garlic/oil to help steam the eggplant.

Add the soy "beef" strips.

Combine Hoisin, ground bean, and black bean sauces with a tablespoon or two of water to thin it. Add that sauce to the eggplant.

Mix well, thicken with cornstarch and water.

Finish with fried garlic and basil. Mix well until the basil wilts. Makes 2 servings.