*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Chinese                          Seafood
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       t            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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