Black Bean-Salmon Stir-Fry

Provided by EatingWell

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  • Prep:
  • Cook:
  • Ready in: 20 mins
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Ingredients

  • 1/4 cup water
  • 2 tablespoons rice vinegar
  • 2 tablespoons black bean-garlic sauce
  • 1 tablespoon Shao Hsing rice wine or dry sherry
  • 2 teaspoons cornstarch
  • Pinch of crushed red pepper
  • 1 tablespoon canola oil
  • 1 pound salmon
  • 12 ounces mung bean sprouts
  • 1 bunch scallions

Cooking Instructions

1. Whisk water, vinegar, black bean-garlic sauce, rice wine (or sherry), cornstarch and crushed red pepper in a small bowl until combined.

2. 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.

Nutritional Information per Serving

  calories 302  carbohydrates 12  fat 17  saturated fat 3  mono unsaturated fat 6  protein 26  cholesterol 67  fiber 3  potassium 608     

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    We use a generous amount of fiber- and vitamin C-rich bean sprouts in this quick stir-fry that combines tender cubes of salmon and a rich black bean-garlic sauce. Make it a Meal: Serve with store-bought crepes and plum sauce.