Black Bean-Salmon Stir-Fry

Black Bean Salmon Stir Fry
Black Bean Salmon Stir Fry
Black Bean Salmon Stir Fry


  • 1/4 cup water
  • 2 tablespoons rice vinegar
  • 2 tablespoons 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


  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.
  3. Add salmon and cook, stirring gently, for 2 minutes.
  4. Add bean sprouts, scallions and the sauce mixture (the pan will be full).
  5. Cook, stirring, until the sprouts are cooked down and very tender, 2 to 3 minutes.

Per serving:
302 calories
17 g fat
3 g sat
12 g carbohydrates
26 g protein
3 g fiber

SmartPoints value : 7

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