Fish and Long Bean Stir Fry – Inspired from Martin Yan
By Chef #573036 on February 03, 2009
Prep Time: 10 mins
Total Time: 18 mins
About This Recipe
"This is on my to-try pile. I have reduced the amount of oil in marinade and stir-fry by half."
1 tablespoon chinese rice wine or 1 tablespoon
Fish and Long Bean Stir Fry
firm white fish fillet, thinly sliced
chinese long beans, cut in 1 inch pieces
onion, thinly sliced
cornstarch dissolved in 1 tablespoon water
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.
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Fish and Long Bean Stir Fry – Inspired from Martin Yan (cont.)