2 tsp garlic chili sauce
2 cups mung bean sprouts
1 cup sliced Shiitake mushrooms
1 1/2 cups Sno Peas, washed and patted dry
1 bunch scallions, sliced
1 garlic clove, minced
1/3 cup chopped green onions
1/4 cup reduced sodium soy sauce
1 tablespoon Mirin
1 teaspoons brown sugar
1 teaspoon sesame oil
1 teaspoon ginger
1 teaspoon chili garlic sauce
For the marinade: Mix together all ingredients in a meduim bowl. Pour into large plastic bag, add salmon pieces and make sure fish is submerged in liquid. Allow fish to marinate for at least 3 hours to overnight.
For stir-fry sauce: Whisk broth, vinegar, black bean-garlic sauce, garlic chili sauce, Mirin, garlic, ginger and cornstarch 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, green onions, mushrooms, sno peas and the sauce mixture (the pan will be full). Cook, stirring, until the vegetables are cooked down and very tender, 2 to 3 minutes. Serve over Arboro rice or rice noodles.
Note: 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.
**Sorry for my lack of love this week for Chocolate Broccoli- I have been swamped with work for internship and rotation assignments- BUT, I’m back and caught up- I hope Thanks for understanding, friends!