Black Bean-Salmon Stir-Fry
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.
Prep Time:
20 mins
Total Time:
20 mins
Servings:
4 servings, about 1 1/2 cups each
Ingredients
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1/4 cup water
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2 tablespoons rice vinegar
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2 tablespoons black bean-garlic sauce, (see Note)
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1 tablespoon Shao Hsing rice wine or dry sherry, (see Note)
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2 teaspoons cornstarch
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Pinch of crushed red pepper
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1 tablespoon canola oil
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1 pound salmon, skinned (see Tip) and cut into 1-inch cubes
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12 ounces mung bean sprouts, (6 cups)
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1 bunch scallions, sliced
Directions
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.
Tips:
Notes: Black bean-garlic sauce, a savory, salty sauce used in Chinese cooking, is made from fermented black soybeans, garlic and rice wine. Find it in the Asian-foods section of some supermarkets or at Asian markets.
The "cooking sherry" sold in many supermarkets can be surprisingly high in sodium. We prefer dry sherry, sold with other fortified wines in your wine or liquor store.
Tip: How to skin a salmon fillet: Place salmon fillet on a clean cutting board, skin-side down. Starting at the tail end, slip the blade of a long knife between the fish flesh and the skin, holding down firmly with your other hand. Gently push the blade along at a 30 degree angle, separating the fillet from the skin without cutting through either.
Nutrition information
Calories 302, Total Fat 17 g, Saturated Fat 3 g, Monounsaturated Fat 6 g, Cholesterol 67 mg, Sodium 802 mg, Carbohydrate 12 g, Fiber 3 g, Protein 26 g, Potassium 608 mg. Daily Values: Vitamin C 33%. Exchanges: Vegetable 1,Other Carbohydrate 0.5,Lean Meat 3,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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