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Black Bean-Salmon Stir-Fry

  • 20 m
  • 20 m
EatingWell Test Kitchen
“We use a generous amount of fiber- and vitamin C-rich bean sprouts in this quick stir-fry that combines tender cubes of salmon and a rich black bean-garlic sauce. Make it a Meal: Serve with store-bought crepes and plum sauce.”


    • ¼ cup water
    • 2 tablespoons rice vinegar
    • 2 tablespoons black bean-garlic sauce, (see Note)
    • 1 tablespoon Shao Hsing rice wine or dry sherry, (see Note)
    • 2 teaspoons cornstarch
    • Pinch of crushed red pepper
    • 1 tablespoon canola oil
    • 1 pound salmon, skinned (see Tip) and cut into 1-inch cubes
    • 12 ounces mung bean sprouts, (6 cups)
    • 1 bunch scallions, sliced


  • 1 Whisk water, vinegar, black bean-garlic sauce, rice wine (or sherry), cornstarch and crushed red pepper in a small bowl until combined.
  • 2 Heat oil in a large nonstick skillet over medium-high heat. Add salmon and cook, stirring gently, for 2 minutes. Add bean sprouts, scallions and the sauce mixture (the pan will be full). Cook, stirring, until the sprouts are cooked down and very tender, 2 to 3 minutes.
  • Notes: Black bean-garlic sauce, a savory, salty sauce used in Chinese cooking, is made from fermented black soybeans, garlic and rice wine. Find it in the Asian-foods section of some supermarkets or at Asian markets.
  • The “cooking sherry” sold in many supermarkets can be surprisingly high in sodium. We prefer dry sherry, sold with other fortified wines in your wine or liquor store.
  • Tip: How to skin a salmon fillet: Place salmon fillet on a clean cutting board, skin-side down. Starting at the tail end, slip the blade of a long knife between the fish flesh and the skin, holding down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.
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