Black Bean-Salmon Stir-Fry

• 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 Tips) and cut into 1-inch cubes
• 12 ounces mung bean sprouts (6 cups)
• 1 bunch scallions, sliced

Preparation

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).
3. Cook, stirring, until the sprouts are cooked down and very tender, 2-3 minutes.

TIPS & NOTES

• 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.