Salmon Steak With Cloud Ears And Noodles
Grrrrrgh!
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.