Black Bean-Salmon Stir-Fry

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Black Bean-Salmon Stir-Fry

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.

Serves 4

Prep Time 20 min

Total Time 20 min.

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.


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