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.