| 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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