Salmon Steak with Cloud Ears and Noodles

Ingredients

Directions

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 inch 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 sauté 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.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.