Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Chinese Seafood
Amount Measure Ingredient -- Preparation Method
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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 t Red (sweetened) vinegar
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.
