Salmon Steak with Cloud Ears & Noodles

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.