Salmon Steak With Cloud Ears & Noodles Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
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 tbsp: Peanut oil,
2 Slices: fresh ginger root,
1 Clove: garlic, sliced
3 cup: Chicken stock,
1 tbsp: Sherry,
1/4 tsp: Salt,
1 pinch: White pepper,
4 Drops: sesame oil,
1 tsp: 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.
Source from luhu.jp
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.
Source from luhu.jp