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Black Bean-Salmon Stir-Fry

Source: © EatingWell Magazine
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Active Time:  20 Minutes
Total Time:  20 Minutes
  4 servings, about 1 1/2 cups each
We use a generous amount of fiber- and vitamin C-rich bean sprouts in this quick stir-fry that combines tender cubes of salmon and a rich black bean-garlic sauce. Make it a Meal: Serve with store-bought crepes and plum sauce.
RECIPE 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
Black Bean-Salmon Stir-Fry Recipe at Cooking.com
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.


Notes & Tips:
Notes: Black bean-garlic sauce, a savory, salty sauce used in Chinese cooking, is made from fermented black soybeans, garlic and rice wine. Find it in the Asian-foods section of some supermarkets or at Asian markets.


The “cooking sherry” sold in many supermarkets can be surprisingly high in sodium. We prefer dry sherry, sold with other fortified wines in your wine or liquor store.


Tip: How to skin a salmon fillet: Place salmon fillet on a clean cutting board, skin-side down. Starting at the tail end, slip the blade of a long knife between the fish flesh and the skin, holding down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   4 servings, about 1 1/2 cups each
Calories: 302
Fat. Total: 17g
Protein: 26g
Carbohydrates, Total: 12g
Fat, Saturated: 3g
Fiber: 3g
Cholesterol: 67mg
Sodium: 802mg
% Cal. from Fat: 51%
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