Fish and Long Bean Stir Fry – Inspired from Martin Yan

Name: Fish and Long Bean Stir Fry – Inspired from Martin Yan
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4 serving(s)
Ingredients: 1/2 teaspoon vegetable oil; 1 teaspoon cornstarch; 1/8 teaspoon white pepper; 1/3 cup chicken broth; 2 tablespoons oyster sauce; 1 tablespoon chinese rice wine or 1 tablespoon dry sherry; 1 teaspoon sugar; 3/4 lb firm white fish fillet, thinly sliced; 1/2 lb chinese long beans, cut in 1 inch pieces; 1 teaspoon vegetable oil; 1/2 medium onion, thinly sliced; 2 teaspoons minced ginger; 2 teaspoons cornstarch dissolved in 1 tablespoon water

Submitted by Chef #573036

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

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Ready In:: 18mins
Ingredients:: 13
Serves:: 4

ingredients

Marinade
¹⁄₂ teaspoon vegetable oil
1 teaspoon cornstarch
¹⁄₈ teaspoon white pepper
Sauce
¹⁄₃ 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
³⁄₄ lb firm white fish fillet, thinly sliced
¹⁄₂ lb chinese long beans, cut in 1 inch pieces
1 teaspoon vegetable oil
¹⁄₂ medium onion, thinly sliced
2 teaspoons minced ginger
2 teaspoons cornstarch dissolved in 1 tablespoon water

directions

Marinade: Combine marinade ingredients in a bowl. Add fish and stir to coat.
Sauce: Combine broth, oyster sauce, rice wine and sugar in a small bowl.
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.
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.