| 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)
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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