FISH AND LONG BEAN STIR FRY - INSPIRED FROM MARTIN YAN

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

Provided by mell_2

Categories Asian

Time 18m

Yield 4 serving(s)

Number Of Ingredients 13

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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