Recipe - Salmon Steak With Cloud Ears And Noodles

2 Salmon steaks, 1 1/2" thick
8 Cloud ear black fungus
2 cup Soaked bean thread noodles
1 Sq. pressed beancurd
2 Sprigs Chinese parsley (or
Slivered green onion)
2 tablespoon Peanut oil
2 Slices fresh ginger root
1 Clove garlic, cut or sliced up
3 cup Chicken stock
1 tablespoon Sherry
One fourth teaspoon Salt
1 pn White pepper
4 Drops sesame oil
1 teaspoon 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
minced bean curd. Cover and simmer for 57 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