Black Bean-Salmon Stir-Fry

8 Reviews
From: EatingWell Magazine August/September 2006

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.

Ingredients 4 servings

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  • 1/4 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

Preparation

  • Active

  • Ready In

  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.

Nutrition information

  • Serving size: about 1 1/2 cups
  • Per serving: 330 calories; 19 g fat(4 g sat); 3 g fiber; 12 g carbohydrates; 27 g protein; 97 mcg folate; 62 mg cholesterol; 6 g sugars; 0 g added sugars; 336 IU vitamin A; 20 mg vitamin C; 40 mg calcium; 2 mg iron; 802 mg sodium; 609 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 vegetable, 1/2 other carbohydrate, 3 lean meat, 1 fat

Reviews 8

August 06, 2011
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By: gapgrl94
Simple and Delicious This recipe was so simple to make and it turned out delicious. I was skeptical about the amount of bean sprouts used but it was just the right combination of flavors. Leftovers the next day heated up well and intensified the flavor. I will definately make this again! Pros: Cons:
September 23, 2009
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By: EatingWell User
My husband and I absolutely loved this meal. I have passed it on to my friends. Arlette A. Doherty, Belmont, MA Pros: Cons:
September 23, 2009
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By: EatingWell User
Yet another 'eh' dish from EatingWell.com. The salmon doesn't seem to go very well with the black bean sauce. The sauce seemed watered down. I added much more than a pinch of crushed red pepper and there was no spice at all. We ate this because we were hungry. As with most of EatingWell.com's recipes, there seems to be so much potential, but something just falls short. Jenn Morris, Seattle, WA Pros: Cons:
September 23, 2009
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By: EatingWell User
I made this with black bean and red pepper sauce (it was all I could find at the time- to make up for it I added garlic and left out the crushed red pepper)- it was very spicy, but excellent. PC, Montpelier, VT Pros: Cons:
September 23, 2009
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By: EatingWell User
Not very healthy! Fat and sodium far exceeds daily allowable intake. Jim, Enigma, GA Pros: Cons:
September 23, 2009
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By: EatingWell User
We totally loved this dish... super easy and quick to make, and delish! I used 1.5 pounds of fresh fish, but didn't bump up the amount sauce. I served it over white jasmine rice with sauteed shitake mushrooms. I will be making this again! Great meal for having people over! Janine L., Seattle, WA Pros: Cons:
September 23, 2009
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By: EatingWell User
I have to agree with the previous post. The vinegar seemed to overpower the dish making it a bit on the sour side. The only thing that prevented me from chucking it in the trash was the plum sauce; which gave the fish more of a sweet and sour flavor. I won't be cooking this again. Brandon, MI Pros: Cons:
September 23, 2009
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By: EatingWell User
We did not like this at all! I feel like I wasted my time and money on this dish. Michele, OH Pros: Cons: