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
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
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