Fish And Long Bean Stir Fry €“ Inspired From Martin Yan

Total Time: 18 mins Preparation Time: 10 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 1/2 teaspoon vegetable oil
• 1 teaspoon cornstarch
• 1/8 teaspoon 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 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

Recipe

• 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.