Best Fish And Long Bean Stir Fry Inspired From Martin Yan Recipes

FISH AND LONG BEAN STIR FRY - INSPIRED FROM MARTIN YAN

Fish and Long Bean Stir Fry - Inspired from Martin Yan image

Make and share this Fish and Long Bean Stir Fry - Inspired from Martin Yan recipe from Food.com.

Provided by mell_2

Categories Asian

Time 18m

Yield 4 serving(s)

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 144.4, Fat 3.2, SaturatedFat 0.5, Cholesterol 57.1, Sodium 373.9, Carbohydrate 9.3, Fiber 0.3, Sugar 1.7, Protein 17.9

STIR-FRIED GARLIC GREEN BEANS

Stir-Fried Garlic Green Beans image

The green beans should remain crunchy in this dish, which is adapted from Grace Young's recipe in "Stir-Fry to the Sky's Edge."

Provided by Martha Rose Shulman

Categories vegetables, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 pound green beans, trimmed
Salt to taste
1 tablespoon soy sauce, low-sodium if desired
1 tablespoon Chinese rice wine or dry sherry
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1/4 teaspoon red pepper flakes
1 tablespoon peanut oil or canola oil

Steps:

Bring a pot of water to a boil, season with salt and add the green beans. Boil 1 minute, drain and rinse with cold water, then place on a kitchen towel to dry thoroughly. (If vegetables aren't dry when you add them to the hot wok or pan, they will splutter and braise instead of stir-frying.) Place within reach of your wok or pan.
Combine the soy sauce and wine or sherry in a small bowl or measuring cup and place within reach of your wok or pan. Place the garlic, ginger and red pepper flakes in another small container near the burner.
Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan. Add the garlic and ginger, stir-frying for no more than 10 seconds, and then add the green beans. Toss together, then add the soy sauce and sherry and stir-fry for one to two minutes, until the beans are crisp-tender. Remove from the heat and serve.

Nutrition Facts : @context http, Calories 77, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 4 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 298 milligrams, Sugar 4 grams