adnohr food

This is the first recipe that I've made from Eating Well Magazine that has turned out a little...meh. That's a really Lenny description, but I may or may not make it again. There was nothing wrong with it, but nothing exciting either.

The only changes I made were to add more salmon, since the piece I had was about 1.5 lbs instead of 1 lb., and to add a stalk of broccolli, so I wouldn't have to make a veg on the side. I just cooked it a bit first so it would all finish at the same time.

I'm not a huge fan of bean sprouts, but I actually did like them in this recipe, but I left them crunchier than the description.

Maybe I didn't make this recipe at all.. I altered it a bit. Ah well, take a look and see if it sounds like something you might like.

Black Bean-Salmon Stir-Fry

Source: Eating Well Magazine

Yield: 4 servings, about 1 1/2 cups each
Active Time: 20 minutes
Total Time: 20 minutes
Ease of preparation: Easy

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.

1/4 cup water
2 tablespoons rice vinegar
2 tablespoons black bean-garlic sauce
1 tablespoon Shao Hsing rice wine or dry sherry
2 teaspoons cornstarch
Pinch of crushed red pepper
1 tablespoon canola oil
1 pound salmon, skinned and cut into 1-inch cubes
12 ounces mung bean sprouts (6 cups)
1 bunch scallions, sliced

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.