Salmon Steak with Cloud Ears and Noodles

Recipes 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

Recipe 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.