Asian Salmon And Green Bean Stir Fry Recipes

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STIR-FRIED GARLIC GREEN BEANS



Stir-Fried Garlic Green Beans image

The green beans should remain crunchy in this dish, which is adapted from Grace Young's recipe in "Stir-Fry to the Sky's Edge."

Provided by Martha Rose Shulman

Categories     vegetables, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 8

1 pound green beans, trimmed
Salt to taste
1 tablespoon soy sauce, low-sodium if desired
1 tablespoon Chinese rice wine or dry sherry
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1/4 teaspoon red pepper flakes
1 tablespoon peanut oil or canola oil

Steps:

  • Bring a pot of water to a boil, season with salt and add the green beans. Boil 1 minute, drain and rinse with cold water, then place on a kitchen towel to dry thoroughly. (If vegetables aren't dry when you add them to the hot wok or pan, they will splutter and braise instead of stir-frying.) Place within reach of your wok or pan.
  • Combine the soy sauce and wine or sherry in a small bowl or measuring cup and place within reach of your wok or pan. Place the garlic, ginger and red pepper flakes in another small container near the burner.
  • Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan. Add the garlic and ginger, stir-frying for no more than 10 seconds, and then add the green beans. Toss together, then add the soy sauce and sherry and stir-fry for one to two minutes, until the beans are crisp-tender. Remove from the heat and serve.

Nutrition Facts : @context http, Calories 77, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 4 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 298 milligrams, Sugar 4 grams

CHINESE GREEN BEAN STIR-FRY



Chinese Green Bean Stir-Fry image

Asian-style green beans with lots of flavor! This recipe is made for a large party; but can be scaled down for a family dinner. Serve cold or warm.

Provided by Jackie O.

Categories     Side Dish     Vegetables     Green Beans

Time 35m

Yield 40

Number Of Ingredients 7

1 cup vegetable oil
13 pounds fresh green beans, trimmed
5 tablespoons minced garlic
5 tablespoons minced fresh ginger root
2 tablespoons kosher salt
1 tablespoon coarsely ground black pepper
2 (8 ounce) bottles black bean sauce

Steps:

  • In a large wok, heat oil over medium-high heat. Stir in green beans; cook, stirring frequently, for 1 to 2 minutes. Stir in garlic and ginger; cook, stirring frequently, for 3 to 4 minutes. Season with salt and pepper, and then stir in black bean sauce. Continue cooking until green beans are tender.

Nutrition Facts : Calories 107.1 calories, Carbohydrate 12.3 g, Fat 6.2 g, Fiber 5.3 g, Protein 3.1 g, SaturatedFat 1 g, Sodium 368.2 mg, Sugar 2.1 g

SWEET & TANGY SALMON WITH GREEN BEANS



Sweet & Tangy Salmon with Green Beans image

I'm always up for new ways to cook salmon. In this dish, a sweet sauce gives the fish and green beans some down-home barbecue tang. Even our kids love it. -Aliesha Caldwell, Robersonville, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 9

4 salmon fillets (6 ounces each)
1 tablespoon butter
2 tablespoons brown sugar
2 tablespoons reduced-sodium soy sauce
2 tablespoons Dijon mustard
1 tablespoon olive oil
1/2 teaspoon pepper
1/8 teaspoon salt
1 pound fresh green beans, trimmed

Steps:

  • Preheat oven to 425°. Place fillets in a 15x10x1-in. baking pan coated with cooking spray. In a small skillet, melt butter; stir in brown sugar, soy sauce, mustard, oil, pepper and salt. Brush half of the mixture over salmon., Place green beans in a large bowl; drizzle with remaining brown sugar mixture and toss to coat. Arrange green beans around fillets. Roast until fish just begins to flake easily with a fork and green beans are crisp-tender, 14-16 minutes.

Nutrition Facts : Calories 394 calories, Fat 22g fat (5g saturated fat), Cholesterol 93mg cholesterol, Sodium 661mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 4g fiber), Protein 31g protein. Diabetic Exchanges

SALMON STIR FRY



Salmon Stir Fry image

This 20 minute Salmon Stir Fry is a healthy, low carb dinner made with chunks of juicy salmon, crisp green beans, and earthy mushrooms coated in flavours such as lemon, garlic, ginger, and soy sauce!

Provided by Olena Osipov

Categories     Dinner

Time 20m

Number Of Ingredients 10

1.5 lbs salmon fillet (cut into 1" cubes)
3 tbsp soy sauce (divided (I used Bragg Liquid Aminos))
11 oz green beans (trimmed & cut into 1" pieces)
2 cups mushrooms (sliced)
1 tbsp garlic (crushed & divided)
1 tbsp ginger (minced & divided)
2 tsp sesame oil (divided)
1/2 lemon (juice of)
1/4 cup green onion (chopped)
1/2 tbsp sesame seeds

Steps:

  • In a medium mixing bowl, combine salmon with 2 tbsp soy sauce and let marinate while you are getting other ingredients ready.
  • Preheat large ceramic non-stick deep skillet or a wok on low - medium heat and add 1 tsp sesame oil. Add salmon, 1/2 tbsp garlic, 1/2 tbsp ginger and cook for 8 - 10 minutes or until fish is cooked through, stirring occasionally. Transfer to a medium bowl and set aside.
  • Increase heat to medium - high and add remaining sesame oil to the skillet. Add green beans, mushrooms, 1 tbsp soy sauce, 1/2 tbsp garlic, 1/2 tbsp ginger and cook for 5 minutes, stirring occasionally. I like vegetables to be crispy, so cook a bit longer if you like them softer.
  • Return salmon to the skillet, squeeze lemon over, top with green onions and sesame seeds. Stir gently, remove from heat and serve hot with brown rice, quinoa or your favorite stir fry noodles.

Nutrition Facts : Calories 316 kcal, Sugar 4 g, Sodium 484 mg, Fat 14 g, SaturatedFat 2 g, Carbohydrate 10 g, Fiber 3 g, Protein 38 g, Cholesterol 94 mg, ServingSize 1 serving

CRISPY ASIAN SALMON WITH STIR-FRIED NOODLES, PAK CHOI & SUGAR SNAP PEAS



Crispy Asian salmon with stir-fried noodles, pak choi & sugar snap peas image

Pack your stir-fry with vegetables and top with marinated fish. This recipe cooks enough salmon for lunch the next day

Provided by Jennifer Irvine

Categories     Main course

Time 25m

Number Of Ingredients 20

2 x 100g salmon fillets (plus 2 more 100g salmon fillets if cooking for Flaked salmon salad lunch - see 'goes well with')
2 tsp reduced salt tamari or soy sauce
2cm piece ginger, peeled and finely chopped or grated
1 garlic clove, finely chopped
2 tbsp lemon or lime juice
1 tsp sesame oil
85g vermicelli rice noodle
2 tsp rapeseed oil
1 tsp sesame oil
1 spring onion, trimmed and thinly sliced
1 garlic clove, finely chopped
½ red chilli, deseeded and finely chopped
2cm piece ginger, peeled and finely chopped
100g sugar snap pea
100g pak choi (or spinach)
1 large red pepper, sliced
1 tsp tamari or soy sauce
1 tsp Thai fish sauce
juice ½ lime
1 tbsp finely chopped coriander

Steps:

  • Make the marinade by mixing together all the ingredients. Place the salmon fillets in a small bowl and spoon over the marinade, turning the fish so that it's nicely coated. Cover with cling film and leave to sit for 10 mins (or longer if you have time).
  • Meanwhile, cook the noodles following pack instructions, then drain and sit them in a bowl of cold water.
  • Heat a non-stick frying pan. Add the salmon fillets, skin-side down, and leave for 3 mins. When the fish is slightly crispy, flip over and cook for a further 3 mins on the other side. Just before you remove the fish from the pan, add any remaining marinade and let it sizzle for 10 secs. Place 2 of the fillets, skin-side up, with their juices on a plate and cover with foil to keep warm. Put the other 2 fillets on another plate if using for Flaked salmon salad (see 'goes well with'), cover with foil, leave to cool, then chill.
  • In a frying pan or wok, heat the rapeseed and sesame oils over a high heat. Add the spring onion, garlic, chilli and ginger, and stir constantly for about 1 min. Add the sugar snap peas, pak choi and pepper, and stir for another 1-2 mins, then add the cooked noodles. Toss well, then add the soy sauce, fish sauce and lime juice, and mix until well combined and the pan is sizzling.
  • Remove from the heat and divide between 2 bowls. Top each with a salmon fillet and drizzle over any juices. Sprinkle with coriander and serve.

Nutrition Facts : Calories 444 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 27 grams protein, Sodium 1.5 milligram of sodium

GREEN BEANS ASIAN STYLE STIR FRY



Green Beans Asian Style Stir Fry image

This is a great recipe for the green bean lover or hater. This is a simple recipe. I did some experimenting in my kitchen. I came up with this recipe. They have a touch of sweetness with some garlic. We love this as a side dish. They are gobbled up in no time. My family no longer hates green beans. They actually love these!

Provided by Nor Mac

Categories     Vegetables

Time 20m

Number Of Ingredients 7

NOTE: YOU MAY WANT TO DOUBLE THE RECIPE. IN MY HOME. 2 OF US EAT ALL OF THE BEANS.
4 c (21 ounces) green beans rinsed and ends trimmed
2-3 Tbsp olive oil, extra virgin
3 cloves pressed or grated garlic
1/2 c divided water
1/4 c low sodium soy sauce
1 Tbsp hoisin sauce regular or gluten free

Steps:

  • 1. Trim ends and rinse green beans.
  • 2. Place 2 TB oil in a nonstick pan or Wok. Let oil heat on high temp. before adding green beans. Add in the green beans. Sir fry for a few minutes. Add in a 1/4 cup of water. Reduce heat to medium. Cover the beans. Check every minute. uncover the green beans and toss with spatula. The beans should about halfway cooked through. If not add a little bit more water.
  • 3. Uncover and let water cook off. When water cooks off. Add in some more oil. Toss beans. Add in the garlic and quickly stirfry until garlic is golden brown. About 2-3 minutes. Not burnt! The beans will take on a little bit of brownness as well. Add in the quarter cup of water, and sauce. Cook tossing the green beans. Cook until liquid reduces to half.
  • 4. Add in some more oil. Toss beans. Add in the garlic Add the hoison sauce. Mix to distribute well. stir fry for A few minutes . All liquid should have cooked off by now. Remove from heat and serve.

ASIAN SALMON AND GREEN BEAN STIR FRY



ASIAN SALMON AND GREEN BEAN STIR FRY image

Categories     Fish     Stir-Fry     Dinner

Yield 2-4 people

Number Of Ingredients 10

1.5 lbs salmon fillet, cut into 1" cubes
1 cup jasmine rice, uncooked
3 tbsp soy sauce, divided
14 oz fresh or frozen green beans, trimmed and cut into 1" pieces
1 tbsp minced garlic, divided
1 tbsp minced ginger, divided
2 tsp sesame oil, divided
1/2 lemon, juice of
1/4 cup green onion, chopped
1/2 tbsp sesame seeds

Steps:

  • FOR RICE (1) Bring 1.5 cups water to boil in small-sized pot. (2) Stir in jasmine rice. Cover, reduce heat and let simmer for 15 minutes or until rice has absorbed water. FOR STIR FRY (1) In a medium mixing bowl, combine salmon with 2 tbsp soy sauce and let marinate while preparing other ingredients. (2) Preheat large deep skillet or a non-stick wok on low-medium heat and add 1 tsp sesame oil. Add salmon, 1/2 tbsp garlic, 1/2 tbsp ginger and cook for 8-10 minutes or until fish is cooked through, stirring occasionally. Transfer to a medium bowl and set aside. (3) Increase heat to medium-high and add remaining sesame oil to the skillet. Add green beans, 1 tbsp soy sauce, 1/2 tbsp garlic, 1/2 tbsp ginger and cook for 5 minutes, stirring occasionally. Return salmon to the skillet, squeeze lemon over, top with green onions and sesame seeds. Stir gently, remove from heat and serve hot over jasmine rice.

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