Stir-Fried Cuttlefish with Black Bean Sauce
Stir-Fried Cuttlefish with Black Bean Sauce is a classic Cantonese dish featuring tender, scored pieces of cuttlefish quickly wok-fried with fermented black beans, garlic, ginger, and often chili. It's a staple in Chinese seafood restaurants, prized for its savory umami flavor and satisfying texture.
🍽️ Nutrition at a glance
This dish is high in protein from the cuttlefish and relatively low in carbohydrates, with most calories coming from protein and a small amount of oil used in stir-frying. A typical serving provides a good source of B vitamins, selenium, and zinc, with a rough ballpark of 200-300 calories per serving.
Nutrition breakdown
| Calories | 180 kcal |
| Protein | 22 g |
| Carbs | 8 g |
| Fat | 6 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Sodium | 850 mg |
| Potassium | 320 mg |
| Phosphorus | 250 mg |
| Selenium | 60 µg |
| Vitamin B12 | 2.5 µg |
| Iron | 1.8 mg |
| Zinc | 2.0 mg |
| Magnesium | 40 mg |
| Copper | 0.3 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, the use of fermented black beans (douchi) is a hallmark of Chinese cooking, adding a deep, complex saltiness that's been a flavor cornerstone for centuries. Nutritionally, cuttlefish is an excellent source of taurine, an amino acid important for heart and eye health, making this dish both flavorful and functionally beneficial.
