STREAMING NOW: Tia Mowry At Home

Fish and Long Bean Stir Fry – Inspired from Martin Yan

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

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

Ingredients Nutrition

  • Marinade
  • 12 teaspoon vegetable oil
  • 1 teaspoon cornstarch
  • 18 teaspoon white pepper
  • Sauce
  • 13 cup chicken broth
  • 2 tablespoons oyster sauce
  • 1 tablespoon chinese rice wine or 1 tablespoon dry sherry
  • 1 teaspoon sugar
  • Fish and Long Bean Stir Fry
  • 34 lb firm white fish fillet, thinly sliced
  • 12 lb chinese long beans, cut in 1 inch pieces
  • 1 teaspoon vegetable oil
  • 12 medium onion, thinly sliced
  • 2 teaspoons minced ginger
  • 2 teaspoons 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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a