Salmon steak with cloud ears & noodles
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Salmon steaks, 1 1/2\" thick | |
| 8 | Cloud ear black fungus | |
| 2 | cups | Soaked bean thread noodles |
| 1 | Sq. pressed beancurd | |
| 2 | Sprigs Chinese parsley (or | |
| Slivered green onion) | ||
| 2 | tablespoons | Peanut oil |
| 2 | Slices fresh ginger root | |
| 1 | Clove garlic, sliced | |
| 3 | cups | Chicken stock |
| 1 | tablespoon | Sherry |
| ¼ | teaspoon | Salt |
| 1 | pinch | White pepper |
| 4 | Drops sesame oil | |
| 1 | teaspoon | Red (sweetened) vinegar |
Directions
Soak cloud ears and bean starch noodles separately in warm water for 30 minutes, or until soft. Wash and dice pressed beancurd into ¼" cubes.
Heat peanut oil in medium hot wok; add ginger and garlic; remove when oil becomes fragrant. Take care not to burn garlic; if you do, start over. Lightly saute one steak at a time in aromatic oil until surface is firm.
In clay pot, combine chicken stock, cloud ears, sherry, salt and pepper. Bring to boil; add bean thread noodles; return to boil. Now, reduce liquid to gentle simmer; add salmon steaks carefully so they remain whole; add diced bean curd. Cover and simmer for 5-7 minutes, until steaks are cooked.
Uncover, swirl in red vinegar and sesame oil. Garnish with parsley.