Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 2 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
