Salmon Steak With Cloud Ears And Noodles

Course :	Salmon
From:	HungryMonster.com
Serves:	2

Ingredients:

2	fillets	salmon steaks -- 1 1/2 inch thick
8	medium	cloud ear black fungus
2	cups	soaked bean thread noodles
1	piece	pressed bean curd
2	sprigs	Chinese parsley -- (or slivered green onion)
2	tablespoons	peanut oil
2	slices	fresh ginger root
1	clove	garlic -- sliced
3	cups	chicken stock
1	tablespoon	sherry
1/4	teaspoon	salt
1	dash	white pepper
4	drops	sesame oil
1	teaspoon	red -- (sweetened) vinegar

Preparation:

Soak cloud ears and bean starch noodles separately in warm water for 30 minutes, or until soft. Wash and dice pressed bean curd 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 sauté 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.