Salmon steak with cloud ears & noodles

Yield: 2 Servings

Measure Ingredient
2 \N Salmon steaks, 1 1/2\" thick
8 \N Cloud ear black fungus
2 cups Soaked bean thread noodles
1 \N Sq. pressed beancurd
2 \N Sprigs Chinese parsley (or
\N \N Slivered green onion)
2 tablespoons Peanut oil
2 \N Slices fresh ginger root
1 \N Clove garlic, sliced
3 cups Chicken stock
1 tablespoon Sherry
¼ teaspoon Salt
1 pinch White pepper
4 \N Drops sesame oil
1 teaspoon Red (sweetened) vinegar

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.

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