Salmon steak with cloud ears and noodles
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Salmon steak with cloud ears and noodles
  Salmon    Steak    Noodles    Chinese    Seafood  
Last updated 6/12/2012 1:00:27 AM. Recipe ID 23621. Report a problem with this recipe.
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      Title: Salmon steak with cloud ears and noodles
 Categories: Chinese, Seafood
      Yield: 2 Servings
 
      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
 
  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.
 




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Recipe ID 23621 (Apr 03, 2005)

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