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Black Bean-Salmon Stir-Fry

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Submitted by happyzhangbo

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YIELD

4 servings

PREP

8 min

COOK

5 min

READY

16 min

Ingredients

¼ 59
CUP ML WATER
2 3E+1
TABLESPOONS ML RICE VINEGAR
2 3E+1
TABLESPOONS ML BLACK BEAN SAUCE
garlic *
1 15
TABLESPOON ML SHERRY
dry or Shao Hsing rice wine
2 1E+1
TEASPOONS ML CORNSTARCH
1 1
PINCH PINCH CAYENNE PEPPER
crushed *
1 15
TABLESPOON ML CANOLA OIL
1 453.6
POUND G SALMON
skinned and cut into 1-inch cubes
12 346.8
OUNCES ML/G MUNG BEAN SPROUTS
about 6 cups
1 1
BUNCH 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 155g (5.5 oz)
Amount per Serving
Calories 210 47% 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?
Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
 
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