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Fish and Long Bean Stir Fry – Inspired from Martin Yan

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“This is on my to-try pile. I have reduced the amount of oil in marinade and stir-fry by half.”

Ingredients Nutrition

  • Marinade
  • 2.46 ml vegetable oil
  • 4.92 ml cornstarch
  • 0.59 ml white pepper
  • Sauce
  • 78.07 ml chicken broth
  • 29.58 ml oyster sauce
  • 14.79 ml chinese rice wine or 14.79 ml dry sherry
  • 4.92 ml sugar
  • Fish and Long Bean Stir Fry
  • 340.19 g firm white fish fillet, thinly sliced
  • 226.79 g chinese long beans, cut in 1 inch pieces
  • 4.92 ml vegetable oil
  • 1 medium onion, thinly sliced
  • 9.85 ml minced ginger
  • 9.85 ml cornstarch dissolved in 1 tablespoon water


  1. Marinade: Combine marinade ingredients in a bowl. Add fish and stir to coat.
  2. Sauce: Combine broth, oyster sauce, rice wine and sugar in a small bowl.
  3. Fish and Long Bean Stir Fry: In a medium saucepan, bring 2 inches of water to boiling. Add beans; cook until tender-crisp, about 3 minutes. Drain.
  4. Place a stir-fry pan over high heat until hot. Add oil, swirling to coat sides. Add onion and ginger, cook, stirring, until fragrant, about 30 seconds. Add fish and stir-fry until it turns opaque, about 1 1/2 minutes. Add beans and sauce; bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens.

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