Black Bean-Salmon Stir-Fry
Submitted by happyzhangbo
Lightning-fast salmon stir-fry with black bean-garlic sauce, bean sprouts, and scallions. High-protein, low-carb, and done in under 16 minutes. A weeknight lifesaver.
YIELD
4 servingsPREP
8 minCOOK
5 minREADY
16 minSixteen minutes. That’s dinner, start to finish.
Cubed salmon gets a quick sear in a hot skillet, then bean sprouts and scallions pile in alongside a punchy sauce made from black bean-garlic sauce, rice vinegar, rice wine, and a whisper of cayenne. Cornstarch thickens everything into a glossy, clingy sauce that coats each piece of fish.
It’s high-protein, low-carb, and barely dirties one pan.
Serve it over steamed rice or eat it straight from the bowl with chopsticks.
Kitchen Tips
- Cut the salmon into even 1-inch cubes so every piece cooks at the same rate. Uneven chunks mean some are overdone while others are raw.
- Don’t move the salmon too much in the first two minutes. Let it build a light sear before you start stirring.
- Whisk the sauce ingredients together before you start cooking. Once the pan is hot, things move fast and you won’t have time to measure.
Ingredients
Directions
Whisk water, vinegar, black bean-garlic sauce, rice wine (or sherry), cornstarch and crushed red pepper in a small bowl until combined.
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.
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