Yield: 2 Servings
|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 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.