Fish and Long Bean Stir Fry – Inspired from Martin Yan

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

• Ready In: 18 mins
• 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

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.