Salmon Steak with Cloud Ears and Noodles

2 Servings

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Salmon Steak with Cloud Ears and Noodles 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

Instructions for Salmon Steak with Cloud Ears and Noodles

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

Main Ingredient: FishCuisine: American