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.

Nutirion Profile: Diabetes Appropriate Gluten Free Diet Healthy Weight Heart Healthy High Potassium Low Calorie Low Carb Low Cholesterol Low Sat Fat

Serves Prep Time Total Time
4 20 min 20 min

Directions

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 Instruction

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

  • 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

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