Black Bean-Salmon Stir-Fry
.
Yield
4 servingsPrep
8 minCook
5 minReady
16 minTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
water
|
|
| 2 | tablespoons |
rice vinegar
|
|
| 2 | tablespoons |
black bean sauce
garlic |
* |
| 1 | tablespoon |
sherry
dry or Shao Hsing rice wine |
|
| 2 | teaspoons |
cornstarch
|
|
| 1 | pinch |
cayenne pepper
crushed |
*
|
| 1 | tablespoon |
canola oil
|
|
| 1 | pound |
salmon
skinned and cut into 1-inch cubes |
|
| 12 | ounces |
mung bean sprouts
about 6 cups |
|
| 1 | bunch |
scallions, spring or green onions
sliced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
water
|
|
| 3E+1 | ml |
rice vinegar
|
|
| 3E+1 | ml |
black bean sauce
garlic |
* |
| 15 | ml |
sherry
dry or Shao Hsing rice wine |
|
| 1E+1 | ml |
cornstarch
|
|
| 1 | pinch |
cayenne pepper
crushed |
*
|
| 15 | ml |
canola oil
|
|
| 453.6 | g |
salmon
skinned and cut into 1-inch cubes |
|
| 346.8 | ml/g |
mung bean sprouts
about 6 cups |
|
| 1 | bunch |
scallions, spring or green onions
sliced |
*
|
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.
