Black Bean-Salmon Stir-Fry

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