Stir-Fry Prawns In Black Bean Sauce

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Difficulty: Advanced
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Savory fermented black bean stir-fry with tender prawns and crisp Asian vegetables
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This vibrant stir-fry combines the deep, umami-rich flavor of fermented black beans with sweet, tender prawns and a medley of crisp Asian vegetables. The sauce is a perfect balance of savory, salty, and slightly sweet, coating every bite in glossy richness. Bok choy, snow peas, and shiitake mushrooms add wonderful texture and color, making this dish as visually appealing as it is delicious. It comes together quickly in a hot wok, making it an ideal weeknight dinner that feels restaurant-quality. Serve over steamed rice or noodles to soak up the flavorful sauce.

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Stir-Fry Prawns In Black Bean Sauce

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Calories: 220
Dietary:
V Vegan

Description

This vibrant stir-fry combines the deep, umami-rich flavor of fermented black beans with sweet, tender prawns and a medley of crisp Asian vegetables. The sauce is a perfect balance of savory, salty, and slightly sweet, coating every bite in glossy richness. Bok choy, snow peas, and shiitake mushrooms add wonderful texture and color, making this dish as visually appealing as it is delicious. It comes together quickly in a hot wok, making it an ideal weeknight dinner that feels restaurant-quality. Serve over steamed rice or noodles to soak up the flavorful sauce.

Ingredients

Directions

  1. Rinse the fermented black beans well under cold water to remove excess salt and grit.
  2. In a small bowl, mash together the rinsed black beans, 1 teaspoon of the minced garlic, and the grated ginger until a coarse paste forms. Set aside.
  3. Peel and devein the prawns, leaving tails on if desired. Pat dry with paper towels.
  4. Heat a wok or large skillet over medium-high heat. Add the peanut oil.
  5. Add the sliced onion and sauté until soft but not brown, stirring constantly, about 2 minutes.
  6. Add the remaining 1 teaspoon garlic, bok choy, red bell pepper, and sliced mushrooms. Stir-fry for 5 minutes until vegetables begin to soften.
  7. Add the chopped Chinese cabbage, snow peas, and the black bean paste mixture.
  8. Cover the wok and let the vegetables cook for 2 to 3 minutes to steam slightly.
  9. In a small bowl, whisk together the light miso and stock until smooth.
  10. Pour the miso-stock mixture into the wok. Add the honey, soy sauce, and prawns.
  11. Stir-fry until the prawns turn pink and opaque, about 3-4 minutes.
  12. In a separate small bowl, mix the arrowroot powder (or cornstarch) with the cold water to create a slurry.
  13. Pour the slurry into the stir-fry and toss to coat. Cook for another 1-2 minutes until the sauce thickens slightly.
  14. Serve immediately, garnished with fresh chopped cilantro.

Nutrition Facts

Amount Per Serving
Calories 220kcal
% Daily Value *
Total Fat 8.5g14%
Saturated Fat 1.2g6%
Cholesterol 180mg60%
Sodium 650mg28%
Total Carbohydrate 12.0g4%
Dietary Fiber 2.5g10%
Sugars 4.0g
Protein 22.0g44%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: black bean sauce, prawn stir fry, shrimp recipe, asian cuisine, wok cooking, quick dinner, fermented black beans, seafood stir fry, bok choy, shiitake mushrooms, umami, weeknight meal, stir fry sauce, chinese food, healthy seafood, vegetable stir fry, garlic ginger, soy sauce, miso, arrowroot thickener
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