Fish and Stringbean Stir-Fry

Adapted from: Martin Yan Quick and Easy
Made by Gary

For the Marinade:
1 teaspoon vegetable oil
1 teaspoon cornstarch
1/8 teaspoon white pepper

3/4 lb firm white fish fillet: halibut, cod, or grouper, thinly sliced (we used cod)

For the Sauce:
1/3 cup chicken broth
2 tablespoon oyster sauce
1 tablespoon Chinese rice wine or dry sherry (we used red cooking wine)
1 teaspoon sugar

1/2 lb Chinese Long beans, cut into 1 inch pieces (we used stringbeans)
2 teaspoons vegetable oil
1/2 yellow onion, thinly sliced (we used a whole small onion)
2 teaspoons minced ginger
2 teaspoons cornstarch, dissolved in 1 tablespoon water


1. Combine all the marinade ingredients in a bowl and mix well. Add the fish and stir to coat evenly. Set aside.

2. Combine all the ingredients for the sauce in a small bowl and mix well. Set aside.

3. Boil the beans over high heat until tender-crisp (about 3 min). Drain.

4. Place a stir-fry pan over high heat until hot. Coat with oil. Add the onion and ginger and cook, stirring, until fragrant, about 30 seconds. Add the fish and stir-fry until opaque, about 1 1/2 minutes. Add the beans and the sauce and bring to a boil. Add the cornstarch solution and cook, stirring, until the sauce boils and thickens, about 20 seconds.

5. Transfer to plate and serve.