Does anyone have a good and healthy Vegan recipe for Chinese eggplant with Black Bean Sauce?

I am a new Vegan and trying to keep the menu interesting in our home. I love the Chinese Dish Eggplant with Black Bean Sauce and would love to learn how to prepare it myself. I am a Vegan so I am looking for a recipe without any meat, dairy, or animal by-products in it. It would also be nice if the recipe is very low fat and low glycemic as well since I am trying to lose 50 lbs this year. Looking forward to your answers!Does anyone have a good and healthy Vegan recipe for Chinese eggplant with Black Bean Sauce?
I'm actually a vegetarian, but here is a recipe. I hope you like it. Just try out recipes and enjoy it.:)



500g Eggplant (aubergine) medium size



1/3 cup Cooking oil



4 cloves Garlic, finely chopped



4 cm Fresh ginger, grated



2 medium Onions, finely chopped



1/3 cup Chicken stock



2 teaspoons Canned black beans, rinsed well, roughly chopped



2 tablespoons Oyster sauce



1 tablespoon Soy sauce



2 teaspoons Fish sauce



4 Onions, sliced into long diagonal strips



Method :

Slice the eggplant into long slices and lightly brush each side with oil.



Heat a frying pan over moderately low heat; add the eggplant, 5 slices at a time, and cook until golden on both sides.



Remove from the pan.



Do not hurry this process as cooking the eggplant slowly allows the natural sugars to caramelize and produces a wonderful flavor.



If the eggplant begins to burn, reduce the heat and sprinkle it with a little water.



Increase the heat to moderately high and add any remaining oil, the garlic, ginger, onion and about 1 tablespoon of the chicken stock.



Cover and cook for 3 minutes.



Add the remaining stock, black beans, oyster sauce, soy sauce and fish sauce.



Bring to the boil and cook for 2 minutes.



Return the eggplant to the pan and simmer for 2 minutes or until it is heated through.



Scatter over the spring onion and serve



Note : Always rinse black beans very well before cooking as they are extremely salty. They will keep a long time if refrigerated after opening.
Your welcome

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Does anyone have a good and healthy Vegan recipe for Chinese eggplant with Black Bean Sauce?
2 large eggplants, cut into 1-inch cubes

salt

1 - 15 oz. can black beans, rinsed and drained

1/2 cup vegetable stock

2 T. rice wine vinegar

2 T. tamari

2 T. barley malt syrup

2 T. dry sherry

1 T. ginger, minced

1/4 t. sambal olek

3 T. safflower oil, divided

1 cup red pepper, destemmed, de

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1/2 cup serrano chiles, destemmed, deseeded, and diced

1 T. garlic, minced

1 cup green onions, sliced diagonally

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In a colander, place the cubes of eggplant, sprinkle with salt, and leave to drain in the sink for 30 minutes. Meanwhile, place the black beans, vegetable stock, vinegar, tamari, barley malt syrup, sherry, ginger, and sambal olek, and cook over low heat for 10 minutes.

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Remove the red pepper and chiles and set aside. Add the remaining oil to the wok and stir-fry the garlic for 1 minute. Add the eggplant, saute for 5 minutes or until it is tender and well browned. Add the green onions and stir-fry an additional 2 minutes

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Add the reserved red pepper and chiles, and the black bean sauce; stir well to combine, and cook an additional 1-2 minutes or until heated thorough. Transfer to a large bowl or platter for service.



Serves 6-8

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Hope you like it

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