There is a generous amount of fiber and vitamin C-rich bean sprouts in this quick stir-fry.
Black Bean-Salmon Stir-Fry Recipe
Quick Info:
Servings
Quick Meal
Contains Nuts
Contains Wheat/Gluten
Nutritional Info (Per serving):
Calories: 302, Saturated Fat: 3g, Sodium: 802mg, Dietary Fiber: 3g, Total Fat: 17g, Carbs: 12g, Cholesterol: 67mg, Protein: 26g, Carb Choices: 1
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Ingredients
- 1/4 cup(s) water
- 2 tablespoon rice vinegar
- 2 tablespoon black bean garlic sauce
- 1 tablespoon rice wine or dry sherry
- 2 teaspoon cornstarch
- 1 pinch pepper, red, crushed
- 1 tablespoon oil, canola
- 1 pounds fish, salmon fillet, skinned, cut into 1-inch cubes
- 12 ounce(s) sprouts, mung bean
- 1 bunch(es) scallion(s) (green onions), sliced
Preparation
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.
3. 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.
Recipe Source: 
