Salmon steak with cloud ears and noodles

Yield: 2 servings

Ingredients:

2 Salmon steaks
1 1/2" thick 1 Clove garlic sliced
8 Cloud ear black fungus 3 c Chicken stock
2 c Soaked bean thread noodles 1 tb Sherry
1 Sq. pressed beancurd 1/4 ts Salt
2 Sprigs Chinese parsley (or 1 pn White pepper Slivered green onion) 4 Drops sesame oil
2 tb Peanut oil 1 ts Red (sweetened) vinegar
2 Slices fresh ginger root

Instructions:

Soak cloud ears and bean starch noodles separately in warm water for 30 minutes 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.