Fish And Long Bean Stir Fry – Inspired From Martin Yan - cooking recipe

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

Preparation

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.