Salmon Steak with Cloud Ears & Noodles
Yield
2 servingsPrep
10 minCook
45 minReady
1 hrsLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
salmon steaks
|
*
|
| 2 | cups |
bean thread noodles
|
* |
| 2 | each |
parsley leaves
sprigs, chopped |
*
|
| 2 | tablespoons |
peanut oil
|
|
| 2 | slices |
ginger root
|
|
| 1 | clove |
garlic
sliced |
|
| 3 | cups |
chicken broth
|
|
| 1 | tablespoon |
sherry
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | pinch |
white pepper
|
*
|
| 1 | teaspoon |
vinegar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
salmon steaks
|
*
|
| 473 | ml |
bean thread noodles
|
* |
| 2 | each |
parsley leaves
sprigs, chopped |
*
|
| 3E+1 | ml |
peanut oil
|
|
| 2 | slices |
ginger root
|
|
| 1 | clove |
garlic
sliced |
|
| 7.1E+2 | ml |
chicken broth
|
|
| 15 | ml |
sherry
|
|
| 1.3 | ml |
salt
|
|
| 1 | pinch |
white pepper
|
*
|
| 5 | ml |
vinegar
|
|
Directions
Soak cloud ears and bean starch noodles separately in warm water for 30 minutes, or until soft.
Wash and dice pressed beancurd into ¼ 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 to 7 minutes, until steaks are cooked.
Uncover, swirl in red vinegar and sesame oil.
Garnish with parsley.
