Directions
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
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 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
Per serving:
302 calories
17 g fat
3 g sat
12 g carbohydrates
26 g protein
3 g fiber
SmartPoints value : 7
