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    PrimaRecipes --> Seafood

    category: Seafood
    keywords: Chinese, noodles, Seafood
    servings: 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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