Salmon steak with cloud ears & noodles
Yield: 2 Servings
Ingredients:
- 2 Salmon steaks
- 1 1/2" thick
- 8 Cloud ear black fungus
- 2 c Soaked bean thread noodles
- 1 Sq. pressed beancurd
- 2 Sprigs Chinese parsley (or Slivered green onion)
- 2 tb Peanut oil
- 2 Slices fresh ginger root
- 1 Clove garlic sliced
- 3 c Chicken stock
- 1 tb Sherry
- 1/4 ts Salt
- 1 pn White pepper
- 4 Drops sesame oil
- 1 ts Red (sweetened) vinegar Soak cloud ears and bean starch noodles separately in warm water for
- 30 minutes
Instructions:
or until soft. Wash and dice pressed beancurd into 1/4" 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.
