Name: Salmon Steak with Cloud Ears and Noodles
Ingredients: 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 ts Red (sweetened) vinegar

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains, Meats	Chinese	Chinese, Seafood	2	Servings

INGREDIENTS

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	ts	Red (sweetened) vinegar

INSTRUCTIONS

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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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