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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), Slivered green onion
2 T Peanut oil
2 Slices fresh ginger root
1 Clove garlic, sliced
3 c Chicken stock
1 T Sherry
1/4 t Salt
1 pn White pepper
4 Drops sesame oil
1 t 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 270
Calories From Fat: 160
Total Fat: 17.9g
Cholesterol: 10.8mg
Sodium: 810.1mg
Potassium: 450.7mg
Carbohydrates: 15.7g
Fiber: <1g
Sugar: 6.1g
Protein: 9.6g


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