Side Pannel
Salmon Steak with Cloud Ears and Noodles
Salmon Steak with Cloud Ears and Noodles
- Recipe Submitted by ADMIN on 09/26/2007
Category: Seafood, Chinese
Ingredients List
- 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 ts Red (sweetened) 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 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.
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.
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