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

ACTIVE TIME: 20 minutes

TOTAL TIME: 20 minutes

EASE OF PREPARATION: Easy

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

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.

NUTRITION INFORMATION: Per serving: 302 calories; 17 g fat (3 g sat, 6 g mono); 67 mg cholesterol; 12 g carbohydrate; 26 g protein; 3 g fiber; 802 mg sodium; 608 mg potassium.

Nutrition bonus: Selenium (60% daily value), Vitamin C (33% dv), Folate (24% dv), Potassium (17% dv), excellent source of omega-3s.

1 Other Carbohydrate Serving

Exchanges: 1 vegetable, 1/2 other carbohydrate, 3 lean meat, 1 fat

TIP: 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.

We did not like this at all! I feel like I wasted my time and money on this dish.

Michele, OH

I have to agree with the previous post. The vinegar seemed to overpower the dish making it a bit on the sour side. The only thing that prevented me from chucking it in the trash was the plum sauce; which gave the fish more of a sweet and sour flavor. I won't be cooking this again.

Brandon, MI

We totally loved this dish... super easy and quick to make, and delish! I used 1.5 pounds of fresh fish, but didn't bump up the amount sauce. I served it over white jasmine rice with sauteed shitake mushrooms. I will be making this again! Great meal for having people over!

Janine L., Seattle, WA

Not very healthy! Fat and sodium far exceeds daily allowable intake.

Jim, Enigma, GA

I made this with black bean and red pepper sauce (it was all I could find at the time- to make up for it I added garlic and left out the crushed red pepper)- it was very spicy, but excellent.

PC, Montpelier, VT