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.

Makes 4 servings, about 1 1/2 cups each

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

Direction

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.