Ingredients
- 1/4 cup water
- 2 tablespoon rice vinegar
- 2 tablespoon black bean-garlic sauce, (see Note)
- 1 tablespoon Shao Hsing rice wine or dry sherry, (see Note)
- 2 teaspoons cornstarch
- Pinch of crushed red pepper
- 1 tablespoon canola oil
- 1 pound salmon, skinned (see Tip) and cut into 1-inch cubes
- 12 ounces mung bean sprouts, (6 cups)
- 1 bunch scallions, sliced
Cooking Directions
Step 1
Whisk water, vinegar, black bean-garlic sauce, rice wine (or sherry), cornstarch and crushed red pepper in a small bowl until combined.
Step 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.
Nutrition Info
- Serving: Per serving
- Calories: 302
- Carbohydrates: 12g
- Fat: 17g
- Protein: 26g
- Dietary Fiber: 3g
- Saturated Fat: 3g
- Monounsaturated Fat: 6g
- Cholesterol: 67mg
- Potassium: 608mg
- Sodium: 802mg
- Exchanges: 1 vegetable, 1/2 other carbohydrate, 3 lean meat, 1 fat
- Carbohydrate Servings: 1