*  Exported from  MasterCook  *

                 SALMON STEAK WITH CLOUD EARS AND NOODLES

Recipe By     : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Chinese                          Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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       t            Red (sweetened) vinegar

  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.
 


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