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Black Bean-Salmon Stir-Fry

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Recipe

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Yield

4 servings

Prep

8 min

Cook

5 min

Ready

16 min
Trans-fat Free, Low Carb, Sugar-Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
¼ cup water
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2 tablespoons rice vinegar
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2 tablespoons black bean sauce
garlic
*
1 tablespoon sherry
dry or Shao Hsing rice wine
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2 teaspoons cornstarch
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1 pinch cayenne pepper
crushed
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1 tablespoon canola oil
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1 pound salmon
skinned and cut into 1-inch cubes
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12 ounces mung bean sprouts
about 6 cups
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1 bunch scallions, spring or green onions
sliced
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Ingredients

Amount Measure Ingredient Features
59 ml water
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3E+1 ml rice vinegar
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3E+1 ml black bean sauce
garlic
*
15 ml sherry
dry or Shao Hsing rice wine
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1E+1 ml cornstarch
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1 pinch cayenne pepper
crushed
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15 ml canola oil
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453.6 g salmon
skinned and cut into 1-inch cubes
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346.8 ml/g mung bean sprouts
about 6 cups
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1 bunch scallions, spring or green onions
sliced
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 155g (5.5 oz)
Amount per Serving
Calories 21047% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 62mg 21%
Sodium 75mg 3%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 48g
Vitamin A 1% Vitamin C 3%
Calcium 2% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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