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    You are in: Home / Recipes / Fish and Long Bean Stir Fry – Inspired from Martin Yan Recipe
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    Fish and Long Bean Stir Fry – Inspired from Martin Yan

    Total Time:

    Prep Time:

    Cook Time:

    18 mins

    10 mins

    8 mins

    Chef #573036's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    Marinade

    Sauce

    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

    Directions:

    1. 1
      Marinade: Combine marinade ingredients in a bowl. Add fish and stir to coat.
    2. 2
      Sauce: Combine broth, oyster sauce, rice wine and sugar in a small bowl.
    3. 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. 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.

    Ratings & Reviews:

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    Nutritional Facts for Fish and Long Bean Stir Fry – Inspired from Martin Yan

    Serving Size: 1 (195 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 144.3
     
    Calories from Fat 28
    19%
    Total Fat 3.1 g
    4%
    Saturated Fat 0.5 g
    2%
    Cholesterol 57.1 mg
    19%
    Sodium 373.9 mg
    15%
    Total Carbohydrate 9.2 g
    3%
    Dietary Fiber 0.2 g
    1%
    Sugars 1.7 g
    6%
    Protein 17.9 g
    35%

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