"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

BLACK BEAN SALMON STIR-FRY Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for BLACK BEAN SALMON STIR-FRY, by , is from Bennett's & Beyond: A Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janice Bennett
Added: Tuesday, October 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cut water
2 tbsp rice vinegar
2 tbsp. black bean-garlic sauce (see note)
1 tbsp. shao Hsing rice wine or dry sherry (see note)
2 tsp. cornstarch
1 pinch crushed red pepper
1 tbsp. canola oil
1 pound salmon skinned and cut into 1-inch cubes
12 oz. mung bean sprouts
1 bunch scallions, sliced

Directions:
Directions:
Whisk water, vinegar, black bean-garlic sauce, rice wine (or sherry), cornstarch and crushed red pepper in a small bowl until combined.

Heat oil in a large nonstick skillet over medium-high heart. 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.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 min.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

162W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!