Fish and Long Bean Stir Fry – Inspired from Martin Yan |
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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 4 |
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This is on my to-try pile. I have reduced the amount of oil in marinade and stir-fry by half. 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 |
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.
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