Black Bean-Salmon Stir-Fry Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: * 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
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Directions: |
Directions: 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. 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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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:20 Mins. |
Personal
Notes: |
Personal
Notes: Per serving: 302 calories; 17 g fat ( 3 g sat , 6 g mono ); 67 mg cholesterol; 12 g carbohydrates; 26 g protein; 3 g fiber; 802 mg sodium; 608 mg potassium.
Nutrition Bonus: Selenium (60% daily value), Vitamin C (33% dv), Folate (24% dv), Potassium (17% dv), excellent source of omega-3s.
Carbohydrate Servings: 1
Exchanges: 1 vegetable, 1/2 other carbohydrate, 3 lean meat, 1 fat
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