Salmon Steak with Cloud Ears and Noodles

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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